TX 

3 I 

.§5 



Is.-iued .Septombcr 9, 1>.)10. 

U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS— BULLETIN 227. 

A. C. TRUE, Director. 



CALCIUM, MAGNESIUM, AND PHOSPHORUS 
IN FOOD AND NUTRITION. 



BY 

HENRY C. SHERMAN, ARTHUR J. METTLER. 
Axi) J. EDWIN SINCLAIR, 

Dtpnrtment ,>/ chrnn.^ir;/. I'nhimh:,, J',,:, , r^^lf,/. 




WASHINGTON: 

GOVERXMEXT PRIXTIXG OFFICE. 
1910. 




Qass. 
Book. 



X^ll 



fH 



Issued September 9, 1910. 



U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS— BULLETIN 227. 

A. C. TRUE, Director. 



CALCIUM, MAGNESIUM, AND PHOSPHORUS 
INJOOD AND NUTRITION. 




HENRY C. SHERMAN, ARTHUR J. METTLER, 
AND J. EDWIN SINCLAIR, 

Deparlment of ChtmUlry, Columbia University. 




WASHINGTON: 

GOVEKNMENT PRINTING OFFICE. 



1910. 



V 




i^' 



^^1« 



OFFICE OF EXPERIMENT STATIONS. 

A. C. True, D. Sc, Director. 

E. W. Allen, Ph. D., Assistant Director and Editor of Experiment Station Record. 

C. F. Langworthy, Ph. D., Expert in Nutrition. 

(2) 



D. OF 0. 

SEP 12 19m 






^ 

^ 



LETTER OF TRANSMITTAL 



U. S. Department of Agriculture, 

Office of Experiment Stations, 

Washington, D. C, May 16, 1910. 
Sir: I have the honor to transmit herewith and to recommend for 
publication as Bulletin 227 of this Office a report of investif^ations on 
calcium, magnesium, and pliosphorus in food and nutrition, carried 
on at Columbia University, New York City, by Henry C. Sherman, 
professor of organic analysis, and Arthur J. Mettler and J. Edwin 
Sinclair, of the department of chemistry. 

The report, which supplements Professor Sherman's bulletin pub- 
lished by this Office on iron in food and its function in nutrition, 
includes a general discussion of the subject and summary of earlier 
literature, together with the results of six experiments on the metabo- 
lism of calcium, magnesium, and phosphorus, and a study of the 
amount of these mineral constituents in typical American dietaries. 
In general, the investigations show the importance of calcium, mag- 
nesium, and phosphorus in the diet, and the possibilities of securing 
these constituents by the use in proper proportion of ordinary food 
materials. 

Respectfully, A. C. True, 

Director. 
Hon. James Wilson, 

Secretary of Agriculture. 
227 (3) 



COXTEXTS. 

Page. 

Introduction 7 

Occurrence and metabolism of calcium and magnesium 7 

Feeding and fasting experiments with reference to calcium and magnesium . 9 

Experiments upon the income and outgo of calcium and magnesium 11 

Occurrence and metabolism of phosphorus 21 

Types of phoephoriis compounds in foods and their nutritive relations 23 

Metabolism experiments of the present investigation 28 

Preparation and sampling of fiX)d materials 28 

Methods of analysis 29 

Composition of food materials 30 

Details of metabolism experiment No. 1 30 

Details of metabolism experiment No. 2 31 

Details of metabolism experiment No. 3 32 

Details of metabolism experiment No. 4 33 

Details of metabolism experiment No. 5 34 

Details of metabolism experiment No. 6 35 

Comparison of balances for lime, magnesia, and phosphorus 36 

Calcium requirement 37 

Phosphorus requirement 38 

Calcium, magnesium, and phoephorus in food materials and in typical American 

dietaries 40 

Dietary- studies in professional men's families 42 

Dietary- study of a lawyer's family in Pittsburg (No. 43) 42 

Dietary- study of a teacher's family in Indiana (No. 44) 43 

Dietary study of a school superintendent's family in Chicago (No. 91). 44 

Dietary study of a teacher's family in New York (No. 485) 45 

Dietary studies of college students' clubs 46 

Dietary study of a students' club, University of Tennessee (No. 207).. 46 

Dietary^ study of women students, Paines^•^lle, Ohio (No. 323) 47 

Dietary studies of mechanics' and indoor laborers' families 48 

Dietary study^ of a carpet dyer's family in New York (No. 35) 48 

Dietary study of a tin roofer's family in New York City (No. 112) 49 

Dietary study of a sewing woman's family in New York City (No. 48) . . 50 

Dietary study^ of a house decorator's family in Pittsburg (No. 190) 51 

Dietary study of a glass blower's family in Pittsburg (No. 191) 52 

Dietary study of a mill workman's family in Pittsburg (No. 128) 52 

Dietary^ study of a mill workman's family in Pittsburg (No. 129) 53 

Dietary study of a mechanic's family in Knox\'ille, Tenn (No. 181)... 54 
227 ■ (5) 



Calcium, magnesium, and phosphorus in food materials, etc. — Cont'd. Paga 

Dietary studies of farmers' families and outdoor laborers 55 

Dietary study of Maine lumbermen (No. 391) 55 

Dietary study of a farmer's family in Connecticut (No. 45) 55 

Dietary study of a farmer and mechanic's family in Tennessee (No. 182). 56 

Dietary study of farm students at Knoxville, Tenn. (No. 208) 57 

Dietary study of a negro farmer's family in Alabama (No. 139) 57 

Dietary study of a negro farmer's family in Alabama (No. 100) 58 

Dietaries in which the source of protein was controlled 59 

Dietary under ordinary conditions (No. 148) 60 

Dietary containing expensive protein (No. 149) Gl 

Dietary containing cheap protein (No. 150) 63 

Dietary with limited milk supply (No. 151) 64 

Dietary with large amount of milk (No. 152) 65 

Conclusion 68 

227 



CALCIUM, MAGNESIUM, AND PHOSPHORUS IN 
FOOD AND NUTRITION. 



INTRODUCTION. 

Of the elements concerned in the so-called mineral metabolism of 
man, at least eight — iron, calcium, magnesium, phosphorus, potas- 
sium, sodium, chlorin, and sulphur — are used in such amounts as to 
permit of the determination of the daily requirement by means of 
comparisons of intake and output. 

The metabolism of iron and the iron requirements of the body have 
been studied and the results discussed in a previous bulletin of this 
series.** A similar investigation of each of the other elements enu- 
merated was planned, but it has not yet been found possible to carry 
on the work to completion. The results which have been obtained 
in the preliminary study of calcium, magnesium, and phosphorus are 
given in this bulletin as a progress report. 

OCCUREENCE AND METABOLISM OF CALCIUM AND 

MAGNESIUM. 

There seem to be three main wa3's in which the so-called ash con- 
stituents may exist in the body and take part in its functions: (1) As 
part of the permanent structures, such as the bones; (2) as essential 
elements of the hving substances of the active tissues; and (3) as 
salts held in solution in the fluids of the body and helping to give 
these fluids their characteristic physico-chemical properties and influ- 
ence upon the elasticity and irritability of muscles and nerves. 
Calcium is the most abundant metalhc element in the body and 
plays an important part in each of these three directions. Its phos- 
phate is the chief mineral constituent of all of the bones, its combi- 
nations with proteid are essential to the highly nucleated cells which 
are most active in the nutritional functions, and its soluble salts have 
a great influence upon the properties of the body fluids and their 
effects upon the muscles. Magnesium is probably as widely dis- 
tributed in the body as calcium, but the amount is much less, the 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 185. 
227 (7) 



8 

usual estimate allowint{ about 20 parts lime to 1 jiart ma«;nesia for 
tlie body as a whole. 

In general, the magnesium salts are more readily soluble in the body 
fluids and are not so largely deposited in the bones as are the lime 
salts. Thus Heiss found that of the total amounts present in the 
body of a dog, 99.5 per cent of the calcium and only 71 per cent of 
the magnesium belonged to the bones. The muscles contain more 
magnesia than lime, but the blood is richer in lijne than in magnesia. 

Of the total lime taken in the food, usually much the smaller part 
is excreted through the kidneys. The large proportion of ingested 
lime which passes out through the intestine has often been inter- 
preted as indicating that the absorption of lime from food is poor 
and the calcium requirement of the body low. This inference, how- 
ever, is not justified, for in the case of calcium, as also of iron, the 
normal path of elimination of the material broken down in the body 
is not through the kidneys, but through the walls of the intestines. 
The elimination of lime through the intestine continues even when no 
food is taken. 

E. Voif long ago demonstrated directly the elimination of lime 
compounds through the intestinal wall, but evitlently underesti- 
mated the amount. According to Forster's^ experiments, 60 per 
cent of the lime taken was absorbed, while only a very small portion 
was excreted in the urine. 

The amounts of lime ordinarily excreted per day in the urine vary 
with the food and are given by different authors as between 0.15 and 
0.5 gram. 

Both the organic and the inorganic calcium compounds of the food 
are available to the body. AVliile the absorption of insoluble lime 
salts is sometimes questioned, it has, according to Lusk,'" been con- 
clusively shown that such salts when eaten produce an increase in 
the calcium of the urine, and that, according to Riidel,*^ blood has a 
special capability for carrying calcium phosphate. Lusk states that 
if calcimn chlorid be given a little of the calcium appears in the 
urine and all of the chlorin. In diabetes, where a large production 
of acids tends to neutralize the blood, the more acid urine contains 
an increased amount of calcium. 

According to Lusk,^ considerations regarding the absorption of 
calcium apply also to magnesium. It is absorbed from the intestine 
in both organic and inorganic forms. If growing rabbits be fed on a 

a Ztschr. Biol., 16 (1880), p. 55. 
b Arch. Hyg., 2 (1884), p. 385. 

c American Text-Book of Physiology. Philadelphia, 1900, p. 971. 
d Arch. Expt. Path. u. Phannakol.,33 (1893), p. 90. 
227 



diet poor in calcium but containing magnesium carbonate, the bones 
may be brought to contam double the normal quantity of mag- 
nesium, but the skeletal development remains far behind that of a 
normal rabbit, so that, as Weiske" pomts out, magnesium can not be 
consideretl a substitute for calcium. The magnesium salts, being 
more sohd^le than the calcium salts, occur m the urine in greater 
abundance. Indeed, in carnivorous animals the major part of 
excreted magnesium is fouml in the urine, the balance being given 
off through the intestinal wall to the feces. 

It is of course especially important that the calcium and mag- 
nesium salts should be normally absorbed during the periods of 
infancy and childhood, when the skeleton is growing rapidl}^. The 
absence of a sufficient quantity of fat in the food (and it is thought 
also the presence of a greatly excessive amount) tends to deprive the 
growing body of its normal supply of calcium and magnesium salts, 
antl is one of the factors in the production of nutritional disorders. 
The recent literature on disturbances of the calcium metabolism is 
far too extensive to be touched upon here. 

FEEDING AND FASTING EXPERIMENTS WITH REFERENCE TO 
CALCIUM AND MAGNESIUM. 

Several experiments have been made to show the effect of food 
poor in lime upon the growth and health of animals and to determme 
the extent to which calcium can be replaced by other alkali earths. 

Weiske has given especial attention to this subject, working largely 
upon rabbits and using oats as the food poor in hme. The harmful 
effects of an exclusive oat diet have been attributed to the acidity 
of the products of metabohsm and can be prevented at least in large 
measure b}' the addition of calcium carbonate to the food. With 
adults the use of magnesium carbonate seems to be equally effective. 
In his first experiments to determine the nutritive value of lime 
salts, Weiske '' selected the sulphate and phosphate — sparingly soluble 
salts of rather strong acids. Five rabbits were selected for the experi- 
ment ; two were killed and analyzed as controls, two fed for 47 days 
with oats plus calcium sulphate, and one with the same food plus 
calcium phosphate. Under this feeding there was no increase in 
weight, either of the body or of the dr}', fat-free bones. The amount 
of mineral matter in the bones apparently decreased somewhat but 
not to a marked extent. 

Here the sulphate and phosphate of lime evidently were not uti- 
hzed by the skeleton, which was, on the other hand, apparently 
attacked to a sUght extent by the acid products of metabohsm of the 

a Ztschr. Biol., 31 (1894), p. 437. 

b Ztschr. Physiol. Chem., 20 (1895), p. 595; Jahresber. Tier-Chem., 25 (1895), p. 526. 
227 



10 

food. Weiske believed that a more pronounced loss of mineral mat- 
ter would have been shown had the feeding been continued for a 
longer period. 

In another series of experiments Weiske found that no strontium 
was contained in the bones of a rabbit which had received strontium 
phosphate in addition to a normal diet, and that addition of calcium 
or magnesium phosphate to a normal diet did not increase the cal- 
cium or magnesium content of the bones above the normal. 

A third experiment was made with rabbits fed on oats, a feed 
poor in lime but rich in the other necessar}" nutrients. The lime con- 
tent of oats is great enough for the needs of grown animals but not 
for young, growing animals. Five rabbits were used. To the feed 
of the first no salts were added, to that of the second calcium car- 
bonate was added daily, to that of the third calcium sulphate, to 
that of the fourth strontium carbonate, and to that of the fifth mag- 
nesium carbonate. The weight of the rabbits changed differently 
in each case. The rabbit fed without the addition of salts lost weight 
to a large extent. The one fed with calcium sulphate lost still more 
weight, and after one and a half months died after growing very 
lean. The animal fed with calcium carbonate gained the most weight, 
and the one fed with magnesium carbonate gained the next most 
weight. During the first month the animal fed with strontium car- 
bonate gained as much as the one fed on magnesium carbonate; but 
in the last three weeks the animal lost weight. At the end of the 
experiment the animals were killed and the amounts of calcium, 
strontium, magnesium, and phosphorus were determined in the 
blood, the flesh, and the liver. The flesh of the rabbit fed with mag- 
nesium carbonate contained more magnesia than tliat of the other 
animals. The flesh, blood, and liver of tlie animal fed on strontium 
carbonate contained a small amount of strontia and more phos- 
phoric acid than those of any of the other animals. Weiske concluded 
that with herbivora, not yet full grown and fed on a so-called acid 
food poor in lime, the addition of the carbonates of the alkali earths 
to the food so acts as to decrease or abolish the acid condition of tiie 
feed which is harmful for herbivora. The calcium carbonate gave 
the best results. This is evidently due to the fact that the deficiency 
of lime in the oats could not be compensated by magnesia or strontia, 
magnesium and strontium being unable to take the place of calcium 
in the animal economy. 

The results of a lack of hme are better shown by feeding experiments 
of long duration in which the subject receives a sufficient amount of 
total food but only a small amount of calcium in any form. Under 
such conditions the active tissues appear to have the jjower of mak- 
ing good their losses at the expense of those parts which can be 
weakened with least immediate injury to the body as a whole. 



11 

Voit** in an experiment in which pigeons were fed with a diet 
poor in hme for a long time noticed no effect until the birds were 
killed and dissected, when it was found that although the bones con- 
cerned in locomotion were still sound, the skull and sternum were 
very weak and thin and in places perforated. Under similar con- 
ditions in mammals, the teeth would probably be injured also. 

"Weakening of the bones through lack of sufficient lime in the food 
is of course much more apparent tluring growth than in the adult. 
Abnormal weakness and flexibility of the bones, corresponding with 
rickets as observetl in children, can be brought about experimentally 
in puppies b}" feeding them with meat and fat alone, while those 
receiving the same food with addition of bones grow normally, accord- 
ing to data cited b}^ Lusk.'' 

Evidently it is not safe to assume that food furnishing sufficient 
protein and fuel value will necessarily furnish sufficient lime. Neither 
can the amount of lime excreted in the urine be taken as an indication 
of the hme requirements of the body. This can be ascertained only 
by means of metabolism experiments in which the balance of intake 
and output is determined. 

EXPERIMENTS UPON THE INCOME AND OUTGO OF CALCIUM AND 

MAGNESIUM. 



The purpose of this section is to bring together the results of metab- 
olism experiments which throw light upon the calcium and mag- 
nesium requirements of health}* men, with only such data regardmg 
diseased subjects and lower animals as appear to bear directly upon 
these requirements. 

The earhest available work which now appears to be of value is 
that of Bertram, '^ who made experiments m three periods of three 
days each on a mixed diet of meat, fat, beer, coffee, and sodium 
chlorid. In period 2 he consumed in addition 40 grams of potassium 
citrate and in period 3, used 10 grams of calcium carbonate. His 
results are shown in the following table : 

Daily income and outgo of lime and magnesia. Bertram.' s experiments. 





Calcium oxid. 


Magnesium oxid. 


Period. 


In 
food 


In 
urine. 


In 
feces. 


Gain 
(+)or 
loss (-). 


In 
food. 


In 
urine. 


In 

feces. 


Gain. 


First 


Gravis. 
0.385 
.385 
5.985 


Gram. 
0.167 
.095 
.298 


Gravis. 
0.233 
.292 
5.414 


Gram. 
-0.015 
- .002 
+ .273 


Gram. 
0.730 
.730 
.730 


Gram. 
0.268 
.269 
.330 


Gram. 
0.428 
.443 
.398 


Gram. 
0.034 


Second 


.018 


Third 


.002 







a Hermann's Handbuch der Physiologie. Leipsic, 1881, vol. 6, p. 
6 American Text-Book of Physiology. Philadelpliia, 1900, p. 969. 
cZtschr. Biol., 14(1878), p. 354. 



12 

Gramatchikov ° in 1890 studied five fever patients, determining 
in each case the income and outgo of Hme and magnesia (as well as 
other inorganic elements) both during fever and during a period of 
convalescence when fever was absent. The food consisted of bread 
and milk, in some cases with the addition of meat, except in two 
cases, in which meat but no milk was taken. The figures obtained 
for lime are given in the tables iimnediately following: 

Daily income and outgo of lime (CaO). Gramatchikov's experiments. 





Period. 


Body 
weight. 


Calcium oxld. 


Subject. 


In 
food. 


In 
urine. 


In 
feces. 


Gain 

(+)or 

l08S(-). 


No 1 


Fever 


Kilograms. 
55.5 
53.6 
57.6 
58.9 
67.5 
44.0 
45.8 
5.3.0 
50.5 
41.0 
42.3 


Grams. 
2.5 
2.8 
3.9 
3.1 
2.2 
3.6 
.4 
4.1 

3!l 
.5 


Oram. 
0.7 
.4 
.4 
.1 
.3 
.5 
.2 
.4 
.4 
.4 
.2 


Orams. 
1.9 
2.5 
1.8 
2.7 
1.2 
2.9 

.2 
3.6 
1.7 
2.7 

.2 


Orams. 
1 


No 1 


do 




No. 1 






No 2 


Fever 




No. 2 






No 3 


Fever 




No. 3 


No fever . . 


f. 


No. 4 






No 4 


No fever 


-(- 1 


No. 5 






No 5 


No fever 


-1- I 









Daily income and outgo of magnesium oxid (MgO). Gramatchikov' s experiments. 





Period. 


Body 
weight. 


Magnesium oxid 




Subject. 


In 
food. 


In 
urine. 


In 
feces. 


Gain 

(+)or 
loss(-). 


No. 1 


Fever 


Kilograms. 
55.5 
53.6 
57.6 
58.9 
57.5 
44.0 
45.8 
53.0 
50.5 
41.0 
42.3 


Grams. 
0.7 
.8 
1.3 
.7 
.8 
.6 
.5 
.7 
.9 
.6 
.0 


Oram. 
0.3 
.3 
.5 
.2 
.3 
.3 
.2 
.1 
.3 
.3 
.2 


Oram. 
0.2 


Gram. 
+0 2 


No. 1 


do 


.0 


No. 1 


No fever 


+ S 


No. 2 




+ .1 


No 2 


No fever 


+ 2 


No. 3 


Fever. 


.0 


No.3 


No fever 




No. 4.. . 


Fever 





No. 4 






No. 5 


Fever 


— 1 


No. 5 


No fever 











Gramatchikov concluded that fever has little effect upon the 
metabolism of calcium and magnesium. If this is true the figures for 
these experiments should be fairly comparable with those matle upon 
healthy subjects which follow. 

The influence of adding large amounts of calcium carljonate to the 
food has been studied by Herxheimer '' in metabolism experiments 



a Inaug. Diss., St. Petersburg; abs. in U. S. Dept. Agr., Office Expt. Stas. Bui. 45, 
pp. 189, 194. 

b Berlin. Klin. Wchnschr., 34 Q897), p. 423; abs. in Jahresber. Tier-Chem., 27 
(1897), p. 698. 
227 



13 

which, although arrangetl principally with reference to the thera- 
peutic aspects of the practice, are interesting in show^ing the possi- 
bility of a large storage of calcium. 

Calcium carbonate having been recommended in place of alkali 
carbonate for the treatment of uric acid concretions of the kidneys 
and used in the shape of "lime bread," the action of this bread was 
studied by Herxheimer in an eleven-day experiment. After three 
normal days an average of 300 grams of bread containing 18 grams 
calcium carbonate were given per day on the next five days, and 
for the next three days an average of 300 grams of *'2 per cent 
bread " containing 6 grams of calcium carbonate were given. The 
results were as follows: 

The volume of urine, the nitrogen balance, antl the excretion of 
uric acid were not influenced by the supply of lime to any noticeable 
degree. Most of the lime excreted was given out in the feces and 
only a small part in the urine. Not less than 15.9 grams of the sup- 
plied lime remained, however, in the body. The total phosphoric 
acid excreted remained practically the same during the whole experi- 
ment; the phosphate in the urine decreased, while that in the feces 
increased correspondingly. The monosodium phosphate in the urine 
decreased, while the disodium phosphate increased. The acidity of 
the urine proportionally decreased and attained a weakly acid or 
amphoteric state. 

Gottstein ° determined the income and outgo of calcium and 
magnesium in metabolism experiments in which casein and edestin 
were fed either with or without the addition of mixtures of salts. As 
the experiments all gave a negative balance for calcium and mag- 
nesium, the influence of the different proteid bodies on the matabo- 
lism of the alkali earths could not be positively determined. The 
excretion of magnesium increased with that of nitrogen. In nitrogen 
storage the magnesium loss was less. In these experiments calcium 
showed no such relation. Phosphorus and magnesium balances 
changed in like manner, but no relation of calcium to phosphorus 
could be discovered. The reported parallelism of the phosphorus 
and magnesium balances in this experiment is interesting, as Loew 
has found that the metabolism of these two elements in plants is 
closely connected, magnesium apparently serving as a phosphate 
carrier in vegetable metabolism. 

Kenvall's'' investigations were made piimarilj^ to determine the 
need of adult man for phosphorus, calcimn, and magnesium. The 
subject (Renvall) was 22 years old, 174 centimeters high, and 
weighed 71.1 kilograms. He was of a nervous temperament and 

ainaug. Diss., Breslau, 1901; abs. in Jahresber. Tier-Chem., 31 (1901), p. 636. 
feSkand. Arch. Physiol., 16 (1904), p. 94. 
227 



14 



worked about 15 hours daily in the laborator\', sleeping 7 hours. 
Ren vail says of his physical condition, "sehr reichlichte Salzsaureab- 
sonderunf^ im Ventrikel sonst vollig fjesund." 

The experiment lasted 32 days, and the diet consisted of dn^ bread, 
smoked ham, cheese, butter, oatmeal, zwieback, sodium chlorid, and 
in the last 17 days of the experiment, chalk. 

The experiment was di\'ided into five periods of 8, 7, 6, 5, and 5 
days, respectively. Nothing was eaten for 18 hours before and after 
the experiment, and the separation of the feces was accomplished by 
eating dried blueberries for markers. 

Calcium and magnesium were determined in the urine by precipi- 
tating with ammonium hydroxid, filtering and dissoh-ing the precip- 
itate in dilute hydrochloric acid, and then adding ammonium acetate 
and a few drops of glacial acetic acid. Ammonium oxalate in solu- 
tion was then added to the hot solution to precipitate the calcium. 
After standing 6 hours the calcium oxalate was filtered off and ignited 
and weighed as CaO. In the filtrate the magnesium was precipitated 
with ammonium hydroxid, filtered, ignited, and weighed as Mg^PzO;. 
For each determination 200 cubic centimeters of urine were taken. 

Calcium and magnesium in the feces were found by ashing, dissolv- 
ing the ash in hydrochloric acid, and precipitating the phosphorus 
with ammonium acetate and ferric chlorid, and reprecipitating t^^^ce. 
In the filtrate, after boiling to small bulk, the lime was precipitated 
as oxalate, and in this filtrate the magnesium was precipitated as 
magnesium ammonium phosphate with ammonium hj'droxid and 
sodium phosphate. 

The nitrogen balance was as follows: 

Daily income and outgo of nitrogen. RenvalVs experiments. 





Nitrogen. 


PericKl. 


In 
food. 


In 
urine. 


In 
feces. 


Galn(+) 
ork» 
(-). 


First. 


Grarru. 
12.10 
13.70 
16.10 
22.73 
21.22 


Granu. 
15.29 
H.02 
16.28 
19.64 
20.10 


Grama. 
2.15 
2.34 
2.56 
2.95 
3.59 


Granu. 
5 34 


Second... . 


—2.66 


Third 


-2.74 


Fourth... 


+ .14 


Fifth 


-2.«7 






227 











15 

The calcium balance is given below: 

Daily income and outgo of calcium (Ca). Renvall's experiments. 







Calcium. 




Period. 


In 
food. 


In 
urine. 


In 
feces. 


Gain(+) 
or loss 


First . ... 


Grams. 
0.860 
.909 
1.197 
1.486 
1.470 


Gram. 
0.507 
.595 
.557 
.ti49 
.609 
.505 
.374 

.«, 


Grams. 

0. 325 
.331 
.476 
.664 
.850 

1.230 
.661 

1.178 


Gram. 
+0.028 




- .017 


Third 


+ .164 




+ .173 


Fifth 


+ .011 

























The chief peculiarit}^ liere is the large amount of calcium in the 
urine. In the first three periotis the amount of lime in the urine is 
greater than that in the feces, while in other experiments (Bertram, 
Herxheimer, etc.) the opposite is the rule. In the first period there 
was almost a calcium equilibrium. From the increasetl storage of 
lime in the third and fourth periods, in which calcium carbonate was 
added to the food, it is seen that the body absorbed lime from the cal- 
cium carbonate given. In the last period, however, there apparently 
occurred no absorption of lime from the calcium carbonate. The 
results obtained indicate that the body tends toward a calcium equi- 
librium, which would account for the rapid falling off in the storage of 
lime in the fifth period. 

From the first period it is seen that the bod}^ can maintain calcium 
equilibrium with less than 0.860 gram Ca per day. In Bertram's 
experiment the subject apparently showed calcium equilibrium with 
about 0.400 gram CaO. 

The magnesium balance is given below: 

Daily income and outgo of magnesium, (Mg). Renvall's experiments. 





Magnesium. 


Period. 


In 
food. 


In 
urine. 


In 
feces. 


Gain(+) 
or loss 


First 


Gram. 
0.412 
.499 
.559 
.621 
.625 


Gram. 
0.139 
.132 
.143 
.170 
.171 
.142 
.147 
.149 


Gram. 
0.286 
.326 
.337 
.327 

'.242 
.258 
.263 


Gram. 
-0. 013 


Second 


+ .041 


Third 


+ .079 


Fourth 


+ .124 


Fifth 


+ .056 


Eight davs following first period 




Six days "following second period 






Eight days following third period 













16 

Kenvall also studied the source of nitrop;en, phosphorus, calcium, 
and magnesium eliminated by the intestine. It is known that the 
feces contain substances which are not tlie residue of the food eaten, 
but are products of the body, either excretory products or residues of 
the dio;estive juices not absorbed. The excretory products can be 
best studied in feces from fastin^,' sul)jects. The feces in starvation, 
howeA^er, can not be compared to normal feces, as the latter contain 
not only the excretion products contained in the former, but also 
substances given off in the process of digestion, and it is probable 
that these are in larger quantities as the food eaten increases. It is 
as yet impossible to differentiate between the above products, but an 
idea as to the amount of these different substances can be obtained 
by examining the feces from a tliet very })oor in the element or sub- 
stance under investigation. Renvall made exj)eriments in this way 
on himself and two friends. He usetl a diet poor in nitrogen, phos- 
phorus, calcium, and magnesium (sago, water, and sugar), and the 
feces were separated by using blueberries as a marker after 18 hours' 
fasting. The calcium balance is given below, while the magnesium 
balance is given in the table immediately following it: 

Daily income and outgo of calcium (Ca). RenvalVs experiments. 





Duration of test. 


Calcium oxid. 


Subject. 


In 
food. 


In 
urine. 


In 
feces. 


Loss. 


Renvall 


First dav ■ - 


Gram. 
0.101 
.079 
.116 
.126 
.070 
.061 


Gram. 
0.176 
.118 
.044 
.045 
.060 
.044 


Cram. 
0.165 
.165 
.163 
.163 


Oram. 
0.240 


Do 




.204 


Subject No 1 


First day 


091 




Second day . 


.082 








Do 


Second day 















Daily income and outgo of magnesium ( Mg). Renvall' s experiments. 





Duration of test. 


Magnesium. 


Subject. 


In 
food. 


In 
urine. 


In 
feres. 


Loss. 


Renvall 


First day... 


Oram. 
0.026 
.021 
.030 
.032 
.019 
.016 


Oram. 
0.074 
.065 

.045 
.038 


Oram. 
0.067 
.067 
.064 
.064 


Oram. 
0.116 






.111 


Sub ect No. 1. . 


First day . . . 




Sub ect No. 1 




.061 


Sub ect No. 2. . . 


First day. 




Subject No. 2 

















227 



17 

Von Wendt." following methods somewhat similar to those of 
Renvall, with whose work he appears to have been intimately 
acquainted, has determined the income and outgo of calcium and 
magnesium (as well as of nitrogen, iron, phosphorus, sulphur, and 
chlorin) in an extended series of experiments, partly with food poor 
both in ash constituents and in protein, partly with a diet containing 
ample protein but insufficient ash constituents. In many cases, also, 
known amounts of pure salts were taken with the food; and finally the 
series was concluded witli a metaboUsm experiment in which the sub- 
ject took the kinds and amounts of food to which he had been accus- 
tomed in ordinary life. A diet of the first description consisting of 
sago, sugar, and butter was taken during experiments Xos. 1, 2, 3, 
and 4; one of the second sort consisting of bread, butter, sugar, and 
coagulated wliite of egg was taken in experiment Xo. 5, periods A 
and B; and one of the third sort consisting of bread, butter, meat, 
cheese, tea, and sugar, was taken in experiment Xo. 6. 

The separation of the feces was accomplished by giving 2 grams of 
carbon (lampblack) at the first or last mealtime of each experiment. 

From the diet of sago, butter, and sugar Von Wendt obtained 
0.10-0.15 gram phosphorus, about 0.04 gram calcium, and 0.015 
gram magnesium. The feces from this diet contained the smallest 
amounts of phosphorus, calcium, and magnesium yet noted in any 
except fasting experiments, viz, 0.099 gram phosphorus, 0.156 gram 
calcium, and 0.015 gram magnesium. The feces, therefore, con- 
tained practically the same amount of phosphorus and magnesium, 
and four times as much calcium as was taken in the food. Here at 
least 0.106 gram of calcium from the body was excreted through the 
intestine, and this, if excreted in the form of phosphate, would account 
for all the phosphorus which the feces contained. The amount of 
magnesium is only a trifle larger than was found by Miiller in the 
fasting feces of Cetti and Breithaupt. indicating that the digestion 
and absorption of enough carbohydrates and fats to yield 1,500 to 
3,000 calories per day does not appreciably increase the intestinal 
elimination of magnesium. 

According to Von Wendt, the capacity of the urine for dissolving 
calcium salts does not regulate the amount excreted by the urine. 
In the acid urine the calcium is in a soluble form, wliile in the alkaline 
feces the calcium is present mostly in insoluble forms, probably as 
tricalcium phosphate. Calcium is transferred from the blood into the 
intestines probably as dicalcium and monocalcium phosphate. As 
only the monocalcium phosphate is soluble in the weakly alkaline 
intestinal secretions, Von "Wendt beUeves that calcium is probably 
mostly absorbed in this form. He calls attention to the fact that the 

aSkand. Arch. Physiol., 17 (1905), p. 211. 
48920°— BuU. 227—10 2 



18 

proportion of calcium absorbed to phospliorus absorbed is about the 
same as that of calcium to pliosphorus in monocalcium phosphate, tlie 
slight difference being accounted for by the fact that dicalcium phos- 
phate is also slightly soluble in the intestinal juices. This reasoning 
is, however, open to the objection that there is as yet no accurate 
measure of the calcium absorbed, the unabsorbcd calcium and that 
wliich has been used in the body and excreted through the intestinal 
wall appearing together in the feces. 

Von Wendt found that the consumption of common salt increases 
the renal and decreases the intestinal elimination of calcium. In 
experiment No. 6 on ordinary mixed diet practically uniform, both 
qualitatively and quantitatively, two subjects gave the follo^ving 
results : 

With Subject G the daily excretion of calcium in the urine was 0.22 
gram and in the feces 0.85 gram, making a total of 1.07 grams. 

With Subject L the quantity excreted in the urine was 0.09 gram 
and in the feces 1 gram, making a total of 1.09 grams. 

This difference was found by further trials to be due to the fact that 
Subject G took more salt on his food than Subject L, and Von Wendt 
states that the greater the amount of sodium chlorid consumed the 
greater the renal elimination and the smaller the intestinal eUmination 
of calcium. 

Von Wendt discusses at length the probable forms of phosphate 
ehminated in the feces and in the urine, and seems to believe that the 
relative abundance of phosphorus and of bases will govern the pro- 
portions of acid, neutral, and tribasic phosphates, and thus determine 
the proportion of phosphorus eliminated througli tlie intestine. 

Results of Von Wendt's experiments follow in tabular form. 

227 



19 



Incotne and outgo of calcium orid (CaO). To7i Wetidt's experimcjits. 



Experiment. 



Food and supplements. 



In 
food. 



In 
urine. 



In 
feces. 



Galn(+) 
or loss 
(-). 



Experiment No. 1: 

First dav 

Second dav... 
Third dav 



Fourth day. 



Experiment No. 2: 

First day 

Second dav 

Third day 

Experiment No. 3: 
First day 



Sago, sugar, and butter 

do 

Sago, sugar, and butter, with 0.1 gram Fe 

as carbonate. 
Sago, sugar, and butter, with 2 grams CaSO^ 

and 0.09 gram Fe . 



Sago, sugar, and butter 

do 

Sago, sugar, and butter, with 4 grams NaCl 



Second day. 
Third day.. 



Experiment No. 4: 
First day 



Second day 

Experiment No. 5: 
Period .\— 

First day... 

Second dav. 

Third day".. 

Fourth day 

Fifth dav.. 
Sixth day.. 



Sago, sugar, and butter, with 5 grams NaCl 

and 3 grams CaHPO*. 
Sago, sugar, and butter, with S grams NaCl 

and 3 prams Call PO,. 
Sago, sugar, and butter, with 12 grams NaCl 

and 3 grams CallPOi. 

Sago, sugar, and butter, with 5 grams NaCI 

and3gramsCaHP04. 
do 



Period B— 

First dav... 
Second day. 



Third day..., 
Fourth day.. 
Fifth dav.... 



Si.xth dav. 



Seventh dav. 
Period C— 

First dav 



Bread, butter, sugar, and egg white 

do 

do 

Bread, butter, sugar, and egg white, with 

3 grams CaHPO^. 

Bread, butler, sugar, and egg white 

Bread, butter, sugar, and egg white, with 

10 grams NaCl. 
Bread, butter, sugar, and egg white, with 

20 grams NaCl. 



Bread, butter, sugar, and egg white 

Bread, butter, sugar, and egg white, with 

3 grams ammonium citrate. 
Bread, butter, sugar, and egg white, with 

0.038 gram Fe (sulph. ferr.). 
Bread, butter, sugar, and egg white, with 

1 gram KjCOs. 
Bread, butter, sugar, and egg white, with 

2.25 grams ammonium citrate and 2.25 

grams CaHPOi. 
Bread, butter, sugar, and egg white, with 

3 grams ammonium citrate and 3 grams 

CallPO^. 
Bread, butter, sugar, and egg white 



Second day. . 
Experiment No. 6: 
Period G— 

First dav 



Bread, butter, sugar, and meat, with 3 

grams NaCl. 
Bread, butter, sugar, and meat 



Second day. 

Third day... 

Fourth dav. 

Period L— 

First day 

Second day. 

Third dav... 



Bread, butter, meat, cheese, tea, and sugar, 

with 2 grams NaCl. 
Bread, butter, meat, cheese, tea, and sugar, 

with S grams NaCl. 
Bread, butter, meat, cheese, tea, and sugar, 

with 15 grams NaCl. 
Bread, butter, meal, cheese, tea, and sugar, 

with 15.5 grams NaCl. 

Bread, butter, meat, cheese, tea, and sugar, 

with 2 grams NaCl. 
Bread, butler, meat, cheese, tea, and sugar, 

with 8 grams NaCl. 
Bread, butler, meat, cheese, tea and sugar. 



Grams. 
0.035 
.050 
.044 

.053 



.273 
.266 
1.145 

.262 
.261 



.161 
.171 

.173 

.157 

.820 

1.049 

.070 
.223 
.177 

1.063 
1.230 
1.230 
1.230 

1.063 
1.230 
1.230 



Gram. 
0.040 
.020 
.100 



.036 
.(r20 
.022 



Grams. 
0.156 
.156 
(.156) 

(.156) 



.240 
.240 
.240 

.479 

.510 

.549 

.413 
.413 



1.001 
1.001 
1.001 
1.824 

1.005 
1.005 
1.005 



Gram. 
-0. Uil 
- .126 
(- .122) 



- .252 

- .223 

- .227 



.382 
.329 
.307 



- .138 

- .647 

- .796 
+ .012 



.400 - .202 
.256 - .132 



- .246 

- .202 

- .185 

- .180 
+ .101 

+ .077 



- .211 

- .342 



,103 
.003 
.048 
.912 

.074 
.052 



20 

Income and outgo of magnesium oxid ( MgO ) . Von Wcndt 's erpcrimmts. 





Food and supplements. 


Magnesium oxid. 


Experiment. 


In 


In 


In Gain(+) 






food. 


urine. 


feces. . ^_j 


Experiment No. 1: 




Oram. 


Oram. 


Oram. Oram. 


First day 


Sago, sugar, and Initter 


0.011 


0.044 


0.016 -0.048 

.015 - .032 

( .016) {- .031) 

( .015) (- .024) 


Second day 


do 


.016 


.033 


Third day 


Sago, sugar, and butter, with 0.1 gram Fe as 

carbonate. 
Sago, sugar, and butter, with 2 grams CaS04 


.014 


.030 


Fourth day 


.017 


.026 




and 0.09 gram Fe. 










Experiment No. 2: 












First day 


Sago, sugar, and butter 


.008 


.020 


.040 


- .052 

- .066 

- .057 


Second day 


do 


.012 


.028 


040 


Third day 


Sago, sugar, and butter, with 4 grams NaCl . . 


!oi2 


!029 


;040 


Experiment No. 3: 






First day 


Sago, sugar, and butter, with 5 grams NaCl 
and 3 grams CaHPO,. 


.012 


.036 


.019 


- .043 










• Second day 


Sago, sugar, and butter, with 8 grams NaCl 

and 3 grams CaHPOi. 
Sago, sugar, and butter, with 12 grams NaCl 

and SgramsCaHPO,. 


.014 


.032 


.020 


- .038 


Third day 


.013 


.069 


.022 


- .078 










Experiment No. 4: 












First day 


Sago, sugar, and butter, with 5 grams NaCl 
and3gramsCaHP04. 


.012 


.049 


.028 


- .065 








Second day 


do.. 


.011 


.045 


.028 


- .062 


Experiment No. 5: 








Period A- 












Firstday 


Bread, butter, sugar, and egg white 


.224 


.058 


.174 


- .008 


Second day 

Thiraday 


do 


.212 


.068 


.137 


+ .007 
+ .020 
+ .010 


do 


.204 


!086 


!008 


Fourth day .... 


Bread, butter, sugar, and egg white, with 3 
grams CaHPOi. 


.205 


.103 


!092 












Fifth day 


Bread, butter, sugar, and egg white 


.202 


.086 


.092 


+ .024 


Sixth day 


Bread, butter, sugar, and egg white, with 10 
grams NaCl. 


.201 


.092 


.099 


+ .010 


Seventh day... 


Bread, butter, sugar, and egg white, with 20 
grams NaCl. 


.202 


.110 


.099 


- .007 


Period B- 












Firstday 

Second day 


Bread, butter, sugar, and egg white 


.078 


.084 


.099 


- .105 


Bread, butter, sugar, and egg white, with 3 


.078 


.076 


.078 


- .076 




grams ammonium citrate. 










Third day 


Bread, butter, sugar, and egg white, with 

0.038 gram Fe (sulph. ferr.). 
Bread, butter, sugar, and egg white, with 1 

gram K2CO3. 
Bread, butter, sugar, and egg white, with 


.079 


.061 


.050 


- .032 


Fourth day 


.070 


.057 


.076 


- .063 


Fifth day 


.073 


.049 


.060 


- .036 




2.25 grams ammonium citrate and 2.25 












grams CaHPOi. 










Sixth day 


Bread, butter, sugar, and egg white, with 3 
grams ammonium citrate and 3 grams 
CaHPO^. 


.078 


.031 


.040 


+ .0(17 












Seventh day . . . 


Bread, butter, sugar, and egg white 


.018 


.034 


.030 


- .016 


Period C— 












First day 


Bread, butter, sugar, and meat, with 3 
grams NaCl. 


.260 


.021 


.213 


4- .026 


Second day 

Experiment No. 6: 


Bread, butter, sugar, and meat 


.211 


.028 


.213 


— .030 












Period G- 












Firstday 


Bread, butter, meat, cheese, tea, and sugar, 
with 2 grams NaCl. 


.320 


.085 


.242 


- .0(17 


Second day 


Bread, butter, meat, cheese, tea, and sugar, 

with 8 grams NaCl. 
Bread, butter, meat, cheese, tea, and sugar, 

with 15 grams NaCl. 


.327 


.125 


.242 


- .040 


Third day 


.327 


.129 


.242 


- .044 












Fourth day.... 


Bread, butter, meat, cheese, tea, and sugar, 
with 15.5 grams NaCl. 


.327 


.123 


.192 


+ .012 


Period L- 












Firstday 


Bread, butter, meat, cheese, tea, and sugar, 
with 2 grams NaCl. 


.320 


.103 


. i'u 


- .017 


Second day 


Bread, butter, meat, cheese, tea, and sugar, 
with 8 grams NaCl. 


.327 


.119 


.234 


- .026 






1 






Third day 


Bread, butter, meat, cheese, tea, and sugar. . 


.327 


.122 


.234 


- .029 



227 



21 

OCCTTRRENCE AND METABOLISM OF PHOSPHORUS. 

Phosphorus, hke calcium, is an important constituent of the bones, 
of the active tissues, and also of the body fluids. Calcium phosphate 
is the chief mineral ingredient of bone and is supposed to constitute 
about three-fourths of the entire ash of the body. Phosphorus 
compounds are also the most prominent as constituents of the mus- 
cles and blood corpuscles and stand next to the chlorids in abundance 
in the plasma and lymph. Voit estimated that a human body 
weighing 70 kilograms (154 pounds) would contain: In the bones, 
1,400 grams phosphorus; in the muscles, 130 grams; in the brain 
and nerves, 12 grams. 

As the phosphorus of the tissues exists largely in the form of 
nucleo-proteids and nucleins — the characteristic substances of cell 
nuclei — and as these cell constituents are most active in metabolism, 
whereas the material of the bones is commonly assumed to be com- 
paratively inactive, there has been a tendency to regard the phos- 
phorus metabolism as in some degree a measure of the nucleo- 
j)roteid metabolism, as the output of nitrogen is taken as a measure 
of the metabolism of protein in general. 

Several investigatoi-s" have studied the urinar\" excretion of phos- 
phates as influenced by those conditions which are believed to be 
connected mth the metabolism of nucleins, and an intimate connec- 
tion between changes in the phosphorus eliminated and in the 
katabolism of nucleins is evidently assumed by Dunlop, Paton, 
Stockmann, and Maccadam** in interpreting the results of their 
investigations of the effect of muscular exertion. In these expeii- 
ments each subject was kept on a uniform diet for 7 days, on the 
fourth of which as much exercise (bicycle riding) was taken as could 
be endured ^\'ithout serious discomfort. In each case the day or 
days following the exertion showed an increased elimination of 
nitrogen and sulphur, but only when the subject was in poor training 
was there a corresponding increase in the elimination of phosphates 
and of uric acid. From this it was concluded that \viih. the subject 
in good training only simple proteid is broken down, while if the sub- 
ject be in poor training this consumption of simple proteid is accom- 
panied by a consumption of nucleo-proteid. In this connection it is 
interesting to note the observation previously made by Preysz,'^ 

a Moraczewski. Aich. Path. Anat. u. Physiol. [Virchow], 151 (1898), p. 22; Milroy 
and Malcom. Jour. Physiol., 23 (1898), p. 217, and 25 (1899), p. 105; T\Tiite and 
Hopkins, Ibid., 24 (1899), p. 42; Loewi. Arch. Expt. Path. u. Pharmakol., 44 
(1900-1), p. 1; abs. in Jour. Chem. Soc. [London], 78 (1900), II, p. 417. 

&Jour. Physiol., 22 (1897-98), p. 68. 

cUngar. Ajch. Med., 1 (1892-93), p. 38; rev. in Arch. Physiol. [Pfliiger], 54 (1893), 
p. 21. 

227 



22 

that the increased elimination of ])hosphoric acid resulting from 
walking a given distance (25 kilometers) was considerably greater 
when the distance was walked at a rapid rate, causing a more intense 
though less prolonged exertion. 

On the other hand, it was early shown by Voit that the body 
material katabolized during fasting comes quite largely from the 
bones; and Jordan, Hart, and Patten," 'as the result of an extended 
investigation of the phosphorus compounds of feeding stufTs and 
their behavior when fed to herbivorous animals, have concluded 
that the phosphorus metabolism consists largely in the formation of 
inorganic phosphates from comparatively simple organic compounds 
such as phytin. 

Whether the phosphorus elimination can in any case be taken as an 
indication of nucleo-proteid metabolism or not, it is certain that the 
output of phosphorus and the output of nitrogen do not run parallel 
and can not, therefore, be measures of the same set of metabolic 
changes. 

In a set of experiments by Sherman and Hawk,** carried out pri- 
marily for the purpose of stud}4ng the time relations of the elimina- 
tion of nitrogen, sulphur, and phosphorus after ingestion of meat, 
the course of renal elimination of these three elements was observed 
simultaneousl}", the urine being collected in 3-hour periods during 
the day with a 9-hour period at night. The rates of elimination for 
nitrogen and sulphur were found to run nearly parallel, rising and 
falling twice during the day and reaching a minimum tluring the 
night. The fluctuations, though quite regular, were not very great, 
the highest rate of elimination found for any 3-hour period during the 
day being usually only about one-fourth greater than the average 
rate for the 9 hours of the night. On the other hand, in the elim- 
ination of phosphorus the fluctuations, though less regular, were 
considerably larger, the maximum rate of elimination being two or 
three times the minimum. The minimum rate of elimination of 
phosphorus, unlike that of nitrogen and sulphur, was reached not 
during the night but at some time in the forenoon, usually from 1 to 
3 hours, but sometimes from 4 to 6 hours, after rising. Moreover, 
these experiments taken in connection with those of Rosemann'' 
and Roeske'^ appear to indicate that the output of pho.sphorus is 
more affected by sleep and other factors of the daily routine and 
less affected by food than is the elimination of nitrogen and sulphur. 

a New York State Sta. Tech. Bui. 1; Amer. Jour. Physiol., 16 (1906), p. 268. 
& Amer. Jour. Physiol., 4 (1900), p. 25; 10 (1903), p. 115; 10 (1904), p. 269. 
cArch. Physiol. [Pfluger], 65 (1897), p. 343. 

<^Ueber den Verlauf der Phosphorsaure-Au-sscheidung heim .Menschen. Inaug. 
Diss., Griefswald, 1897. 
227 



23 

While the nitrogen and phosphorus metaboHsm are thus largely 
independent in their general course, it is essential for the growth of 
new tissue that phosphorus shall be stored as well as nitrogen. 
Hence, when there is a storage of nitrogen sufficiently prolonged to 
represent tissue growth, it would seem probable that a parallel 
storage of phosphorus would occur. In most cases which have been 
studied, a prolongetl gam of nitrogen has been found to be accom- 
panied by a gain of phosphorus, ancl vice versa, but among adults 
there are many exceptions to this rule, as for example when the food 
is comparatively rich in phosphorus and poor in nitrogen. Under 
such conditions very pronounced loss of body nitrogen may be accom- 
panied by equilibrium or even by gain of j)hosphorus. 

The importance of phosphorus as building material for the growing 
organism is strikingly indicated by the way in which nature provides 
a milk richer in phosphorus in those species in which the grow^th of 
the young is proportionally rapid as shown by the followmg table 
based mainly upon the work of Bunge" and his pupils. 

Relation of milk to rate of growth, in man and animals. 





Time re- 
quired for 
new-born 
to double 
the birth 

weight. 


Proportion of principal Imild- 
ing material in the milk. 


Species. 


Protein. 


Calcium 
oxid. 


Phos- 
phorus 
pento.xid. 


Man 


Days. 
180 


Per cent. 
1.0 
2.0 
3.5 
3.7 
4.9 
5.2 
7.4 
14.4 


Per cent. 
0.03 
.12 
.1(1 
.20 
.25 
.25 
.45 
.89 


Per cent. 


Horse. 


60 


.13 


Cow 


47 
22 
15 
14 
9 
6 


'0 






Sheep 


29 






Dog 


.51 


Rabbit 


.99 







TYPES OF PHOSPHOROUS COMPOUNDS IN FOODS AND THEIR 
NUTRITIVE RELATIONS. 



The most abundant of the phosphorous compounds of food thus far 
studied may be grouped provisionally under four heads: (1) Inor- 
ganic phosphates; (2) simple organic derivatives of phosphoric acid 
and phosphates (phytin, etc.); (3) phosphorized fats (lecitliin, etc.); 
and (4) phosphorized proteids (nucleo-proteids, nucleo-albumins). 

^liescher'' studied the formation of complex from simpler phos- 
phorous compounds in the animal body by observations upon the 
Rhine salmon. During the breeding season these fish remain a long 
time in fresh water, taking no food but developing large masses of 

a Abderhalden's Physiologische Chemie. Berlin, 1906, p. 433. 
b Arch. Exp. Path. Pharm., 37 (1896), p. 100. 



24 

roe and milt at the expense of molecular tissue. This process appears 
to involve the formation of considerable amounts of phosphorized 
proteids and fats, from simple proteids and fats and inorganic 
phosphates. The conclusions reached by Miescher have in the main 
been confirmed by the recent investigations of Paton** in Scotland. 

Maxwell^ investigated the relations of lecithin and phosphate-s 
with reference to both plant and animal metabolism. The plant 
ordinarily receives its phosphorus almost entirely in the form of 
inorganic phosphates from which it builds up representatives of all 
of the above-mentioned groups of organic phosphorous compounds. 
At the time of Maxwell's investigations the wide cUstribution of 
notable amounts of phytin compounds was not recognized and it is 
probable that the phosphorus occurring in this form (especially in 
seeds) was considered by Maxwell as belonging to the mineral phos- 
phates. Maxwell found in germinating seeds an increase of lecithin 
at the expense of phosphates [and phytin]. 

A similar formation of lecithin from phosphates appeared to take 
place in eggs during the first stages of incubation, from which it 
would appear that not only in the fully developed animal (as observed 
by Miescher) but also in the earhest metabohc activities within the 
egg, it is possible for animal cells to synthesize lecithins from simpler 
phosphorous compounds. In the later stages of incubation, as the 
bones of the chick developed, there was a marked decrease of lecithins 
and increase of phosphates, indicating that lecitliin is largely con- 
cerned in the growth of even such tissues as bone. 

Chiefly on account of certain peculiarities which had been observed 
in the artificial digestion of casein, the digestibility and nutritive 
value of the phosphorized radicles of phospho-proteid was for some 
time in doubt. In 1897, however, Marcuse,*" working in Rohmann's 
laboratory, showed by a series of digestion and metabolism experi- 
ments with dogs that about 90 per cent of the phosphorus of the 
casein fed was absorbed and apparently well utilized. 

Steinitz,<^ in continuing the work begun by Marcuse, studied 
especially the question whether the phospho-proteids when fed to 
the exclusion of phosphates were able to support a storage of phos- 
phorus in the body. In these experiments, dogs were fed with 
casein (in the form of nutrose) or with ovovitellin, with the addition 
in each case of cane sugar and a mixture of salts containing so(Hum, 
potassium, and calcium chlorid, magnesium citrate, and iron citrate. 
In a control experiment the food consisted of myosin, rice starch, 

« Jour. Physiol., 22 (1898), p. 333. 

«> Amer. Chera. Jour.. 13 (1891). p. 16; 15 ( 1893), p. 185. 
cArch. Physiol. [Pfluger], 67 (1897), p. 373. 
dibid., 72 (1898), p. 75. 
227 



25 

bacon, meat extract, and meat ash ^vith distilled water. In these 
experiments the phospho-proteids gave better results in the storage 
of phosphorus than did the control diet containing mainly simple 
proteids and inorganic phosphates. 

Zadik" and Leipziger,^ apparently working independently, though 
both in Kolmiami's laborator}", supplemented the work of Steinitz 
by similar metabolism experiments in which edestin was fed. Both 
found that here also the ])hosphorus balance was distinctly less 
favorable upon a mixture of i)hosphates and simple proteids than on 
a diet containing j)hosphonzed proteids in corresponding amounts. 

Rohmann,'' in summarizing and discussing the work thus carried 
out in his laboratory, and especially the experiments of Steinitz and 
Leipziger, compares the results as follows: 

Calculated daily storage of phosphorus on different diets. 



Characteristic food of period. 



Phosphorus 
stored per 
kilogram 

body 
weight. 




Nutrose (casein preparation) 

Vitellin (from egg yolk) 

Myosin (with phosphates)... 
Edestin (with phosphates).. 



It should be noted in connection with this method of stating the 
difference between the results on the two types of diet that in the 
experiments ^\dth the phosphorized proteids (especially in the case of 
vitellin) the amounts of phosphorus eUminated by the intestine were 
larger than with, myosin and edestin and it is not improbable that at 
least a part of this fecal phosphorus may have been utihzed by the 
body and then ehminated tlu-ough the intestinal wall instead of 
through the kidneys. After making full allowance for this possi- 
bility, however, there remains a very striking difference in the phos- 
phorus balance in favor of the phosphorized proteids as opposed to 
the mixtures of simple proteids ^^dth inorganic phosphates. 

The storage of nitrogen was also more pronounced in the periods 
in wliich the phosphorized proteids were fed. Rohmann concludes 
that the nutritive functions of phosphorized and phosphorus-free 
proteids are not the same, the former being especially adapted to 
furnish the material for tissue growth. 

1. 



« Arch. Physiol. [Pfluger], 77 (1899), p. 

&Ibid., 78 (1899), p. 402. 

c Berlin. Klin. Wchnsclir., 35 (1898), p. 789. 



26 

In this connection it is interostinj]^ to note that when casein is 
digested Adth tn^psin, about two-thirds of the phosphorus remains 
in organic combination." 

Ehrstrom^ experimented upon liimself to determine the effect of 
replacing a kno^^^l amount of organic food phosphorus by mineral 
phosphate. The organic phosphorus was taken mainl}* in the form 
of "proton," a casein preparation wliich was taken in bread in order 
to make it more palatable. The phosphorus balance "was determined 
during tliree periods: (1) On freeh' chosen food; (2) on a diet of 1 
hter milk and 500 grams proton bread; and (3) on a diet of 1 liter 
milk and 500 grams wheat bread and CallPO^ somewhat more than 
sufficient to replace the phosphorus of the proton. Tlie result w:is 
as follows: 



Daily income and outgo of nitrogen and phosphorus, as affected by substituting vtinerul 
phosphates for food phosphates. EhrstrOni 's experimenti. 



Character of diet. 


Dura- 
tion of In food, 
period. 


In urine 
and feces. 


Gain( + 
or 

10SS(-;. 


Ordinary food: 

Nitrogen 


Days. Oramt. 
7 17.29 
7 2.48 

6 nR."; 


Oravu. 
18.60 
1.87 

17.27 
1.45 

14. 3C 
2.W 


Grams. 
—1 31 






Milk and proton bread: 




Phosphorus 


6 
5 


2. OB 

12.55 
2.27 


+ < 1 


MUk and wheat bread, with CaHPO^: 




Phosphorus 


+ 







Comparison of the second and third periods shows that in the 
latter the amount of phosphorus stored was considerably decreased, 
although the amount fed was increased. The interpretation of the 
results is somewhat complicated by the fact that the amount of 
phosphorus in the feces was greater in the third period than in the first : 
but even if it be assumed that only the phosphorus of the food 
minus that of the feces was available to the body the difference in 
the phosphorus balance is still sufficiently large to indicate that the 
phosphorus in the form of phospho-proteid was of distinctly greater 
nutritive value than that in the form of pliosphate. 

A further confirmation of this fact is found in the work of Gumpert ; 
who, in an experiment upon a man, found that 1.S8 grams of plios- 
phoric anhydrid given mainly in the form of ca.sein kept the subject 
in practical equilibrium, whereas the substitution of meat for the 
casein, while decreasing the amount of phosphoric anhydrid in the 



a Bayliss and Plimmer in Cohen's Organif Chemii^try. p. 4'M): 
(1906), p. 439. 

feSkand. Arch. Physiol., 14 (1903), p. 82. 
c Med. Klinik., 1 (1905), p. 1037. 



Jnur. Physiol.. 33 



27 

food by only O.OS g:ram, caused a loss of 0.25 to 0.40 gram fi'om 
the body, a result which is evidently due to the fact that the phos- 
phorus of the casein was of greater nutritive value than that of the 
meat, about half of the latter being in the form of phosphates. 

It does not follow, however, that the phosphorus of phosphates is 
without nutritive value, nor even as concluded by Zadik," that the body 
is incapable of utilizing it for tissue growth. Keller,'' in a study of the 
phosphorus metabolism of young children, found evidence that 
storage of phosphorus was favored by food which contained a liberal 
supply of phosphates in addition to phospho-proteids and phos- 
phorized fats. Ehrstrom, also, in the discussion of his results above 
quoted, assigns to the inorganic phosphates a distinct value in 
nutrition, and from the data of a recent investigation by Von Wendt'" 
it may be seen that the loss of phosphorus occurring on a diet poor 
in ash was greatly reduced when dicalcium phosphate was addetl to 
the ration without any change in the food consumed. The inorganic 
phosphates appear also to have a prominent ])art in maintaining 
the proper degree of neutrality in the body fluids, as shown b}'' 
Henderson and his associates.'^ 

Active investigations regarding the nutritive values of the pliytin 
compounds and of the piiosphorized fats being now in progress, 
anv attempt to summarize the knowletlge on these points would be 
premature at this time. 

In general it appears that all four types of phosphorus compounds 
are utilized in nutrition, but that considerable differences in nutritive 
value probably exist. 

It is doubtless largely for this reason that experiments upon tlie 
intake and output of phosphorus have given such variable indica- 
tions as to the amount required for the maintenance of equilibrium 
in man. One subject has sho^\^l equilibrium on a diet furnishing 
0.82 gram phosphorus (equivalent to 1.S8 grams P2O5) per day, 
and another has lost phosphorus while on a diet which furnished 
2.07 grams (equivalent to 4.74 grams of P2O5) per day. Probably also 
the phosphorus output like the nitrogen output is governed to some 
extent by the previous habit of the organism, so that the balance 
of intake and output for a short period may not show the actual 
phosphorus requirement, but something between this and the amount 
ordinarilj^ eaten. 

a Arch. Physiol. [Pfliiger], 77 (1899), p. 1. 
b Arch. Kinderheilk., 29 (1900), p. 1. 
cSkand. Arch. Physiol., 17 (1905), p. 211. 

dAmer. Jour. Physiol., 15 (1906), p. 257; 18 (1907), pp. 113, 250; Jour. Med. 

Research, 16 (1907), p. 1; Abs. in Cham. Abst., 1 (1907), pp. 1020, 1292. x 

227 - 



28 

Without attemptinfi^ any discussion of individual oxperiments 
upon the phosphorus requirement (satisfactory interpretation of 
which must await further knowledge of the distribution and relative 
amounts of the different types of phosphorus compounds in foods), 
the general bearing of such experiments will be considered after the 
metabolism experiments of the present investigation have been 
described. 

METABOLISM EXPERIMENTS OF THE PRESENT INVESTIGATION. 

The present investigation included 6 metabolism experiments, 
each of three days' duration, in wliich the balance of intake and out- 
put was determined for calcium, magnesium, and phosphorus. In 
three of the experiments the metabolism of iron was also studied, 
and the experimental conditions have been fully described and the 
iron balances discussed in a previous publication." Such general 
details of these three experiments as are essential to the reporting 
of the studies of calcium and magnesium are summarized in the 
present publication. In all six experiments the subject was the 
same — a healthy man engaged in laboratory work. Tlie diet of 
each experiment was decided upon in advance and was identical for 
each of the three days of each experiment. 

Each experimental day began at 7 a. m. and the food was taken 
in three nearly equal meals, at 7.30 a. m., and 12.20 and 6.30 p. m. 
The urine of each experimental day was mixed, weighed, and sam- 
pled for analysis and for the preparation of a composite sam{)le 
representing the entire experiment. The feces for each 3-day period 
were marked off by means of pure charcoal taken with the food at 
breakfast of the first day of each exi)eriment and of the day following 
its completion. In order to minimize the d;inger of accidental 
contamination, the feces were usually received directly in platinum 
dishes and burned to ash witliout any previous mani})ulation. Tiie 
nitrogen content of the feces was therefore not actually determined, 
but Was estimated from the results of j)revious investigations. 

PREPARATION AND SAMPLING OF FOOD MATERIALS. 

The bread used in all these experiments was one of the conunon 
brands of biscuit or "soda crackers" sold in small sealed packages. 
The contents of several packages were mixed ami sami)led and por- 
tions weighed out for each day's dietary in advance. 

In those experiments in which milk formed a part of the diet, it 
was obtained in sealed quart bottles from one of the largt^ dealers in 
New York City and was doubtless from the niLxed product of many 

a U. S. Dept. Agr., Office Expt. Staa. Bui. 185. 
227 



29 

cows. As a rule, a fresh bottle was opened at each meal, the contents 
thoroughly mixed, the specific gravity determined, ami portions 
withdrawn at once for consumption and analysis. Since the specific 
gravity was found to be practicallv uniform, indicating that all the 
milk was of the same general quality, composite samples were pre- 
pared for analysis by mixing equal amounts from each bottle used. 

Coagulated white of egg, was used in the second experiment. This 
was obtained from eggs which had been kept in boiling water for 
about 30 minutes. The coagulated white of each egg was carefully 
removed and freed as thoroughly as possible from all traces of yolk 
or shell. Any dark specks noticed in the body of the white were also 
removed. The coagulated whites were then mixed in glass-stoppered 
bottles and portions were weighed for analysis and for each day's 
dietary. 

METHODS OF ANALYSIS. 

For the determination of moisture, fat, and ash the methods of the 
Association of Official Agricultural Chemists were used." Nitrogen 
was determined by the Dyer modification of the Kjeldahl method, 
which has been found by repeated trials in this laboratory '' to give 
slightly higher and more accurate results than those obtained by 
following exactly the directions of the official methods. Protein was 
estimated in all cases by multiplying the amounts or percentages of 
nitrogen by the factor 6.25. Phosphorus was determined by pre- 
cipitating first as ammonium phosphomolybdate and finally as 
magnesium ammonium phosphate, organic matter having been 
destroj'ed before the first precipitation either by boiling with sul- 
phuric and nitric acids, by burning with sodium carbonate (using 
nitrate if necessary to facilitate the oxidation), or in the case of feces, 
of which the ash was porous and alkaline, by simple ignition. 

In the determination of calcium and magnesium in foods and feces 
the substances were burned in platinum and the ash dissolved in 
water and hydrocliloric acid. To the solution ammonia was added 
until a permanent precipitate formed. Enough acetic acid was then 
added to just dissolve this precipitate, then also about 0.5 gram 
ammonium acetate; the solution was warmed and a saturated solu- 
tion of ammonium oxalate added in slight excess, then allow^ed to 
stand 12 hours, filtered, and washed with water containing am- 
monium oxalate, ignited and weighed as CaO. The filtrate was then 
made slightly alkaline with ammonia, then hydrogen disodium 
phosphate added in slight excess, and allowed to stand in the cold 
for 1 hour. Then 10 cubic centimeters of 0.90 specific gravity 
ammonia were added for every 100 cubic centimeters of solution and 

a U. S. Dept. Agr., Bur. Chem. Bui. 46, reposed. 
& Jour. Amer. Chem. Soc, 26 (1904), pp. 367, 1469. 
227 



30 

allowed to stand overnight. The solution was filtered and the pre- 
cipitate washed with 3 per cent ammonia solution, dried, separated 
from the paper, ignited, and weighed as MgjPzOy, In urine calcium 
and magnesium were determined by the usual gravimetric methods 
as given in Thierfelder's revision of IToppe-Seyler's " volume on 
chemical analysis. 

COMPOSITION OF FOOD MATERIALS. 



The food materials used in the six metabolism experiments yielded, 
when analyzed by the methods above outlined, the following results: 

Composition of food materials. 



Labora- 
tory No. 


Food material. 


Water. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrates. 


Calcium 
oxid. 


Mag- 
nesium 
o.xid. 


Phos- 
phorus. 


Nitro- 
gen. 


701 


Crackers . . 


Per cent. 

3.55 
87.04 
86.70 

5.48 
87.14 
(«) 
87.40 
87.25 


P.ct. 
9.75 
3.23 

11.13 
9.70 
3.30 
.43 
3.18 
3.23 


P.ct. 
9.95 
4.11 

.27 
9.64 

(«) 

3.91 

3.95 


Per cent. 
75.33 

4.88 


Per cent. 
0. 02S2 
.1739 
.0104 
.0285 
.1729 
. 0216 
. 1635 
.1586 


P.ct. 

0.0176 
.0173 
.0170 
.0173 
.0152 
.0011 
.0155 
.0156 


P.ct. 

0.0892 
.0941 
.0110 
.0891 
.0944 
.0136 
.0944 
.0920 


P. a. 

1.56 


702 


Milk 


.517 


703 


Egg, white 


1.78 


831 




73.80 
4.93 


1.552 


832 


Milk 


.528 


833 




.069 


834 


Milk 


4.79 
4.86 


508 




do 


.517 









o The sample of butter was lost after determination of protein and mineral constituents, but before de- 
terminations of water and fat had been made. In calculating the fuel value of the diet in which butter 
was used it is assumed that the butter contained an average amount of fat and was of average fuel value. 

DETAILS OF METABOLISM EXPERIMENT No. 1. 

The experiment was begun at 7 a. m. December 30, 1905, and 
continued 3 days. 

The weight of the subject (without clothing) was 65 kilograms 
(143 pounds) at the beginning and 62.5 kilograms (137.5 pounds) at 
the end of the experiment. It may be noted that the usual weight of 
this subject (without clothing) is 63 to 66 kilograms in winter and 60 to 
63 kilograms in summer. 

The daily food consisted of 150 grams of bread (crackers) and 
1,500 grams of milk. The crackers furnished 14.6 grams protein, 
14.9 grams fat, and 113 grams carbohydrates. The milk furnished 
48.4 grams protein, 61.7 grams fat, and 73.2 grams carbohydrates. 
The total nutritive value of the diet was therefore 63 grams protein, 
76.6 grams fat, and 186.2 grams carbohydrates, the fuel value being 
1,690 calories. 

o Hoppe-Seyler, Chemischen Analyse. Berlin, 1903, 7 ed., p. 346; 8ed., 1909, p. 570. 
227 



31 

The (lata regarding the income and outgo of mineral constituents 
and nitrogen are given in the following table: 

Income and outgo of mineral constituents in metabolism experiment iVo. 1 (serial No. 11). 



Kind of material. 


Calcium 
oxid. 


Mag- 
nesium 
oxid. 


Phos- 
phorus. 


Nitrogen. 


Food per day: 

Bread (crackers) 


Grams. 
0.042 
2.609 


Gram. 
0.026 
. 260 


Grams. 
0.134 
1.412 


Grams. 
2.34 




7.76 








2.651 


.286 


1.546 


10.10 






Feces: 


5.630 
1.880 


.510 
.170 


1.710 
.570 


(1. 38) 




(.46) 






Urine: 

First day (December 30 to January 1) 






.850 
1.110 
1.140 


12.52 








13.56 








13.19 












.630 
.210 


.570 
.190 


3.100 
1.030 


39.27 




13.09 








2.090 
+.561 


.360 
-.074 


1.600 
-.054 


13.55 


Gain ( 4- ) or loss ( ) per day 


-3.45 







In this experiment, therefore,. there was a considerable storage of 
calcium, slight losses of magnesium and phosphorus, and a considerable 
loss of nitrogen. The calcium, magnesium, and phosphorus balances 
will be discussed beyond in connection with those of the other experi- 
ments. The loss of nitrogen was due rather to the low fuel value than 
to the low protein of the diet, since experiment has shown that about 65 
grams of protein suffice for the maintenance of nitrogen equihbrium in 
this subject when the food is of adequate fuel value. 

DETAILS OF METABOLISM EXPERIMENT No. 2. 

This experiment, which followed the preceding one without inter- 
mission, was begun at 7 a. m. January 3, 1906, and continued for 3 
days. 

The weight of the subject (without clotliing) was approximately 62.5 
kilograms (137.5 pounds) both at the beginning and at the end of the 
experiment . 

The daily food consisted of 400 grams of bread (crackers) and 250 
grams of coagulated white of egg. This food was taken with about 
1,000 grams of distilled water. The crackers furnished 39 grams 
protein, 39.8 grams fat, and 301.3 grams carbohydrates. The egg 
white furnished 27.8 grams protein and 0.7 gram fat. The total 
nutritive value of the diet was therefore 66.8 grams protein, 40.5 
grams fat, and 301.3 grams carbohydrates, the total fuel value being 
1,833 calories. 

227 



The data recording the income and outgo of mineral constituents 
and nitrogen are given in the following table: 

Income and outgo of mineral constituents in metabolism experiment No. t {serial No! 12). 



Kind of material. 


Calcium 
oxid. 


Magne- 
Slum 
oxld. 


Phos- 
phorus. 


Nitrogen. 


Food per day: 


Orams. 
0.113 
.020 


Gram. 
0.070 
.043 


Granu. 
0.357 
.027 


Grama. 


Egg white 


A 45 






Total daily income" 


.139 


.113 


.384 


10 69 






Feces: 


.4(10 

} .» 


.050 
.190 


.170 

.soo 




Second day (January 4-5) 












Total for 3 days.. 


1.440 
.480 


.240 
.080 


.670 
.223 


(2.25) 


Average per day 


Urine: 






.900 
.740 
.620 


13.05 


Second day (January 4-5) . . 






13.75 








12.83 












.290 
.097 


.390 
.130 


2.260 
.753 


39.63 


Average per day 


13 21 






Total outgo per day 


.577 
.438 


.210 
.097 


.976 
.592 


13 06 


Loss per day ^ 


3.27 



o .\bout l.oon grams of distilled water were taken daily with this diet. 

The diet of the second experiment, while slightly higher in protein 
and fuel value than that of the first, contained only about one- 
twentieth as much lime, two-fifths as much magnesia, and one-fourth 
as much phosphorus. The diet (bread, egg white, and distilled 
water) was rather distasteful and appeared to be the cause of a sUght 
looseness of the bowels, which appeared at the end of this period. 

The balances show a moderate loss of magnesium and considerable 
losses of calcium, phosphorus, and nitrogen. At the close of this 
experiment the diet was increased to 2,560 calories Avith only a slight 
increase of protein, whereupon the loss of nitrogen fell at once to only 
0.2 gram per day, showing that the negative nitrogen balance was 
attributable to insufficient fuel value. 

DETAILS OF METABOLISM EXPERIMENT No. 3. 

This experiment was begun at 7 a. m. June 3, 1906, and continued 
8 days. In order that the bodily condition of the subject should be as 
nearly as possible the same as in the second experiment, the diet of 
the 3 days preceding the third experiment was the same as in the 
first experiment, viz, 150 grams of crackers and 1,500 grams of milk 
per day. 

The weight of the subject (without clothing) was approximately 
62.7 kilograms (138 pounds) at the beginning and 61.8 kilograms 
(136 pounds) at the end of the experiment. The initial weight was 



33 

therefore practicall}' the same in tliis as in the second experiment, 
and the loss of 0.9 kilogram during the 3 days was probably due as 
largely to the hot weather as to the deficient fuel value of the diet. 

The daily diet consisted of 450 grams of the same lot of soda crackers 
as were used in the first and second experiments, with an average of 
1,200 grams of cUstilled water per day. The crackers supphed 43.9 
grams protein, 44.7 grams fat, and 339 grams carbohydi'ates, the total 
fuel value being 1,930 calories. 

The average daily income and outgo of mineral constituents and 
nitrogen are shown in the following table: 

Income and outgo of mineral constituents in metabolism experiment No. S (serial No. IS). 



Kind of materiifl. 


Calcium 
oxid. 


Majme- 
siura 
o>dd. 


Phos- 
phorus. 


Nitro!;en. 


Food per day: 

Bread (crackers) 


Grams. 
0. 120 


Gram. 
0.079 


Grams. 
0.401 


Grams. 
7.02 


Distilled water 














Total daily income 


.126 


.079 


.401 


7 02 






Feces: 


3.690 
1.230 


.379 
.126 


1.355 
.452 




\verage per day 


(.70) 




Urine: 


.062 
.044 
.056 


.086 
.095 
.098 


.980 
.622 
.476 


10.64 


Second day (June 4-5) 


10.46 




9.77 








.162 
.054 


.279 
.093 


2.084 
.695 


30.87 


Average per day 


10.29 






Total outgo per day 


1.284 
1.158 


.219 
.140 


1.147 
.740 


10.99 




3.97 







Here, with the amounts of lime, magnesia, and phosphorus about 
the same as in the second experiment, the losses are in each case con- 
siderably greater and in the case of lime conspicuously so, the excre- 
tion of hme being more than tvrice as great as in the second experi- 
ment. 

During this experiment the food did not become so distasteful as 
during the second, but there was some lack of appetite and at times 
a sUght feeUng of fullness and thirst after meals. There was also in 
this, as in the second experiment, a shght tendency toward looseness 
of the bowels. 



DETAILS OF METABOLISM EXPERIMENT No. 4. 

This experiment followed the preceding one without intermission 
and continued for 3 days, June 6-9, 1906. 

The weight of the subject (without clothing) was approximately 
61.8 kilograms (136 pounds) at the beginning and 63.2 kilograms (139 
pounds) at the end of the experiment. 
48920°— Biill. 227—10 3 



34 

The diet consisted of 450 grams "soda crackers" (of the same kind 
as in the earher experiments but from a different lot, No. 831), 450 
grams milk (Xo. 832), 75 grams butter (No. 833), and 1,500 grams of 
hydrant water per day. The crackers furnished 43.7 grams of pro- 
tein, 43.4 grams of fat, and 332 grams of carbohydrates. The milk 
furnished 14.9 grams of protein, 17.5 grams of fat, and 22 grams of 
carbohydrates. The butter furnished 0.3 gram protein and 63.8 
grams of fat. The total food value was therefore 58.9 grams of pro- 
tein, 124.7 grams of fat, and 354 grams of carbohydrates, yielding a 
total of 2,774 calories per day. 

The data of income and outgo of calcium, magnesium, phosphorus, 
and nitrogen during this experiment are given in the following table: 

Income and outgo of mineral constituents in m£tabolism experiment No. 4 (serial No. 1 < 



Kind of material. 


Calcium 
oxid. 


Mag- 
nesium 
oxid. 


Phos- 
phorus. 


Nitrogen. 

Grams 


Food per day: 


Grams. 
0.128 
.778 
.017 
.025 


Gram. 
0.078 
.068 
.001 
.013 


Grams. 


Milk 


425 2 38 


Butter 

Water 


.010 .05 








.948 


.160 








Feces: 

Total for 3 days 


2 147 


.160 
.053 


678 


Average per day 

Urine: 

First day (June 6-7) 


.716 


.226 1 .77 


.083 
.111 
.149 


.102 
.139 
.155 


.513 g.-w 


Third day (June 8-9) 


.773 9.31 


.323 


.396 


1.976 
.650 


28.66 


Average per day. . 


.108 


.132 


9 55 


Total outgo per day 




.824 
+.124 


.185 
-.025 


.885 
-.049 


10.32 







Here the fuel value of the diet was adequate and the subject was 
gaining in weight. The intake of 58.9 grams of protein, 0.836 gram 
of phosphorus (equivalent to 1.91 grams of P2O5), and 0.16 gram of 
magnesia was not quite sufficient for equilibrium, although in each 
case the body had received during the preceding period an even 
smaller allowance. A daily intake of 0.948 gram of lime resulted, 
however, in an average storage of 0.124 gram, or about one-eighth of 
the amount taken in the food. 



DETAILS OF METABOLISM EXPERIMENT No. 5. 

This experiment began on the mornnig of June 9, 1906, following 
experiment No. 4 without intermission, and continued for 3 days. 

The weight of the subject (without clothing) was apj^roximately 
63.2 kilograms (139 pounds) at the beginning and 62.5 kilograms 
(137^ pounds) at the end of the experiment. 

227 



35 



The diet consisted of 300 grams crackers (No. 831), 450 grams milk 
(Xo. S34), and 75 grams butter (No. 833) per day, with wliich was 
taken 1,000 cubic centimeters of hydrant water. The crackers fur- 
nished 29.1 grams protein, 28.9 grams fat, and 221 grams carbo- 
hydrates; the milk 14.3 grams protein, 17.6 grams fat, and 22 grams 
carbohydrates; the butter 0.3 gram protein and 63.8 grams fat. 
The total food was therefore 43.7 grams protein, 110.3 grams fat, and 
243 grams carbohydrates, yielding in all 2,140 calories per day. 

The data of income and outgo of calcium, magnesium, phosphorus, 
and nitrogen are given for this period in the following table: 

Income and outgo of mineral constituents in metabolism experiment No. 5 (serial No. 15). 



Kind of material. 



Calcium 
oxid. 



Mag- 
nesium 
oxid. 



phorus. 



Nitrogen. 



Food per day: 

Bread (crackers) . 

Milk 

Butter 

Water 



Total daily income. 



Feces: 

Total for 3 days . 
Average per day. 



Urine: 

First day (June 9-10) . . . . 
Second day (June 10-11>. 
Third day (June 11-12).. 



Total for 3 days.. 
Average per day. 



GravM. 
0.096 
.736 
.017 
.017 



Gram. 
0.052 
.070 
.001 



Grams. 
0.267 
.425 
.010 



Grams. 
4.66 
2.29 
.05 



.866 



1.745 

.582 



.415 
.138 



7.84 
9.25 
8.52 



2. 371 25. 61 

.790 8. 54 



Total outgo per day 

Gain (-(-) or loss (— ) per day. 



.950 
-.248 



Here, with a somewhat decreased intake of each of the elements 
studied as well as of the fuel value of the diet the storage of calcium 
continued at a somewhat decreased rate, and the losses of magnesium, 
phosphorus, and nitrogen continued at an increased rate as compared 
with the preceding experiment. 

DETAILS OF METABOLISM EXPERIMENT No. 6. 



This experiment followed that last described without intermission 
and continued for 3 days, June 12-15, 1906. 

The weight of the subject was approximately 62.5 kilograms (137^ 
pounds) at the beginning and 62.3 kilograms (137 pounds) at the end 
of the experiment. 

The diet consisted of 300 grams crackers (No. 831) and 1,350 grams 
milk (No. 835) per da}'. The crackers furnished 29.1 grams protein, 
28.9 grams fat, and 221 grams carbohydrates; the milk, 43.6 grams 
protein, 53.3 grams fat, and 64 grams carbohydrates; the total food, 



36 

72.7 grams protein, 82.2 grams fat, and 285 grams carboliydrates; 
yielding in all 2,170 calories per day. 

The data of income and outgo of calcium, magnesium, phosphorus, 
and nitrogen are given in the following table: 

Income arid outgo of mineral constituents in metabolism experiment No. 6 (serial No. 16). 



Kind of material. 



Food per day: 

Bread (crackers) 

Milk 

Total daily income 

Feces: 

Total for 3 days 

Average per day 

Urine: 

First day (June 12-13)... 
Second day (June 13-14). 
Third day (June 14-15).. 

Total for 3 days. 

Average per day 

Total outgo per day 

Gain (+) or loss (-) per day 



Calcium 
oxid. 



Grams. 
0.096 
2.141 



5.420 
1.807 



2.114 
+.123 



Magnesi- 
um oxid. 



Gram. 
0.a52 
.211 



Phos- 
phorus. 



Gram*. 
0.267 
1.242 



1.507 
.502 



1.012 
.976 



2.976 
.992 



Nitrogen. 



Oravu. 
4.66 
6.98 



. 320 I 1. 494 
.057 I -.015 

I 



10.70 
10.02 
11.05 



31.77 
10.59 



11.27 
-(-.37 



Here the fuel value was practically the same as in the preceding 
experiment, but the protein and ash constituents of the food were 
considerably increased. There was nearly constant body weight and 
approximate equilibrium of nitrogen and phosphorus and a small 
loss of magnesium. Although the calcium of the food was more than 
doubled, the amount stored in the body was but little increased, the 
output having risen with the intake, as might be expected, in view of 
the fact that the body was already sufficiently supplied, having 
received for six days previously somewhat more calcium than was 
actually required for the maintenance of equilibrium. 

That the output of calcium can follow the intake so closely when 
more than the required amount is fed should tend to dispel any fear 
of an undue accumulation of lime in the body as the result of using 
food rich in calcium compounds. 

COMPARISON OF BALANCES FOR LIME, MAGNESIA, AND 
PHOSPHORUS. 

For convenience of comparison the lime, magnesia, and phosphorus 
balances for the 6 experiments are brought together in the table 
which follows. 



Daily balances of income and outgo of lime, magnesia, and phosphorus. 





Calcium oxid. 


Magnesium oxid. 


Phosphorus. 




Income. 


Outgo. 


Balance. 


Income. 


Outgo. 


Balance. 


Income. 


Outgo. 


Balance. 




Grama. 
2.65 
.14 
.12 
.94 
.87 
2.23 


Grami. 
2.09 

.58 
1.28 

.82 

2^11 


Grams. 
+0.56 
- .44 
-1.16 
+ .12 
+ .10 
+ .12 


Oram. 
0.29 
.11 
.08 
.16 
.13 
.26 


Gram. 
0.36 
.21 

.19 
.18 
.32 


Gram. 
-0.07 

- .10 

- .14 

- .03 

- .05 

- .00 


Grams. 
1.55 
.38 
.40 
.83 
.70 
1.51 


Grams. 

1.60 
.97 

1.15 
.88 
.95 

1.49 


Gram. 
-0.05 




- .59 




- .75 


4 . - . 


- .05 




- .25 




+ .02 







Assuming, as is customary in these investigations, that of any given 
element the "requirement "' is the amount found by experiment to 
be sufficient for the maintenance of equihbrium under normal con- 
ditions, it is evident that since there was a loss of magnesium in each 
of the 6 experiments the magnesium requirement can not be deduced 
from them. It is also apparent that only those experiments in which 
there was a reasonably close approach to equilibrium of lime or of 
phosphorus can be taken as indicating the lime or phosphoi-us 
requirement. 

Considering the great number of experiments which have been 
found necessary to establish the nitrogen requirement of man, it is 
evident that many more experiments should be made before attempt- 
ing to draw conclusions regarding the requirements for calcium or 
for phosphorus. All that can be done at present is to point out the 
more obvious indications of the data now at hand. 

CALCITTM REQUIREMENT. 



In experiment Xo. 5 the body received 0.87 gram CaO and excreted 
only 0.77 gram, indicating that its requirement was not greater than 
the latter figure. On the other hand, in experiment No. 2, where 
the food furnished only 0.14 gram, the man nevertheless excreted 0.58 
gram, indicating that at least the latter amount was required in his 
nutrition. These results therefore indicate that the lime require- 
ment of this subject lay between 0.58 and 0.77 gram, though doubtless 
at other times and on other diets somewhat different figures might 
be obtained. 

Among the earlier experiments reviewed above it is found that 
Bertram apparently required only 0.4 gram of CaO, and Gramatchikov 
also reports one case of equihbrium on 0.4 gram, while Renvall"^ 

o From the data of one experimental day, which he believed to represent his require- 
ment more accurately than the average, Renvall estimated his requirement at 0.95 
gram CaO. 
227 



38 

required 0.83 gram calcium equivalent to 1.16 grams CaO per day, 
and Von Wendt's requirement appeared to be somewhere between 
0.4 and 0.85 gram CaO. 

It appears, therefore, that a calcium requirement equivalent to 
about 0.7 gram CaO per day is indicated by the results of the present 
study and also approximates the average of earlier investigations, 
but further experiments are needed before any such estimate can be 
regarded as satisfactory. Experiments for this purpose must, of 
course, include a complete determination of the calcium balance, for 
while the amount of calcium found in the urine will usually be small 
it varies so greatly in absolute as well as in relative amount that no 
assumption regarding the distribution of calcium between feces and 
urine can be justified. In the experiments here reported from 3.9 
to 23.7 per cent of the eliminated calcium appeared in the urine, but 
in one of Renvall's experiments the proportion was 64.3 per cent. 
In a large majority of the experiments by Renvall, Von Wendt, and 
the writers, the feces have contained between 60 and 90 per cent and 
the urine between 10 and 40 per cent of the eliminated calcium. 

PHOSPHORUS REQUIREMENT. 

In attempting to draw inferences in regard to tlie phosphorus 
requirement, greater difficulties are experienced than in the case of 
calcium. The closest agreement between income and outgo of 
phosphorus appears in the results for experiment No. 6, where there 
was equilibrium on 1.5 grams phosphorus per dav. But in experi- 
ment No. 4 the same subject was very nearly in equilibrium when 
metabolizing only 0.88 gram per day. The requirement would 
therefore appear to lie anywhere between 0.9 and 1.5 grams. This 
wide variation is probably due in part at least to a difference in diet. 
In experiment No. 4 the phosphorus was obtained about equally 
from bread and from milk, while in experiment No. 6 more than 
four-fifths was derived from milk and less than one-fifth from bread. 
It is now believed that in bread nearly all of the phosphorus is in organic 
combination, while milk contains, in addition to its important organic 
compounds of phosphorus, a considerable proportion of simple 
phosphates. Since phosphorus appears to be of greater nutritive 
value in its organic than in its inorganic compounds, this is the prob- 
able explanation of the fact that much larger amounts of phosphorus 
were apparently required for approximate equilibrium in experiments 
Nos. 1 and 6 than in experiment No. 4. 

Doubtless, also, the previous habit of the subject plays a j)art in the 
metabolism of phosphorus, as it is well known to do in the metabolism 
of nitrogen. There might not have been such a close approach to 
equilibrium in experiment No. 4 if the subject had not been for some 



39 

lays previously on food of low phosphorus content, antl on the other 
Hand the apparent phosphorus requirement of a man who had been 
living on a liberal mixed diet may be greater than the actual require- 
ment as it would be found by gradually accustoming the subject to a 
• liminished intake. 

Hence an attempt to set a figure for the phosphorus requirement 
presents difficulties analogous to those surrounding the establishment 
of the protein requirement, and is rendered still more uncertain by the 
fact that much fewer experiments have been made upon the phos- 
phorus metabolism than upon the metabolism of nitrogen. At pres- 
ent it can only be said that the data now available'* indicate that a 
healthy man, by accustoming himself to a low phosphorus intake or 
by the selection of food containing j)hosphorus almost entirely in 
organic combination, may maintain ec^uilibrium on a diet furnishing 
about 0.9 gram phosphorus, or about 2 grams P2O5, but that the 
maintenance of equilibrium at the normal level of a full diet, so as to 
insure the carr\'ing of a full normal store of phosphorus compounds in 
the body, appears to call for the intake of about 1.5 grams of phos- 
phorus, or about 3.5 grams of P2O5, per day. 

Further experiments upon the phosphorus requirement are greatly 
needed, and these should be planned with due reference to the nature 
of the phosphorus c<impoun(ls present in the different food materials. 
It need scarcely be added that these should be complete balance 
experiments, for in man the distribution of the eliminated phosphorus 
between urine and feces is so variable that no safe inferences regarding 
requirements can be drawn from any experiments except those in 
which the output by both feces and urine is accurately determined. 
Ehrstrom'' has shown, by comparing the results of his own experi- 
ments upon phosphorus metabolism with those of Loewi'' and Siven,*^ 
that in experiments with healthy men on normal diets the amount of 
phosphorus in the feces as compared with the amount in the food may 
vary at least from 12.2 to 71.8 per cent. In some of the experiments 
of Tigerstedt and Von Wendt, and in one of those here reported, the 
feces contained more phosphorus than the food. Of the total elim- 
inated phosphorus in the six experiments here reported the feces con- 
tained 16.8 to 39.3 per cent and the urine 60.7 to 83.2 per cent. 

<J In addition to the experiments here reported the data of intake and output in 
about 75 earUer experiments have also been taken into account. Only a few of these, 
however, were arranged primarily with a ^'iew to the determination of the phosphorus 
requirement. 

&Skand. Arch. Physiol., 14 (1903), p. 82. 

cArch. Expt. Path. u. Pharmakol., 4-5 (1900-1901), p. 157. 

dSkand. Arch. Physiol., 11 (1901), p. 308. 
227 



40 

CAICITJM, MAGNESIUM, AND PHOSPHORUS IN FOOD MATE- 
RIALS AND IN TYPICAL AMERICAN DIETARIES. 

In any gonoral study of tlio food roquiremonts of tlio human l)od\' 
it is important to supplement the results o})taine(l from metabolism 
experiments by careful estimates of the actual amounts consumed by 
typical people living under normal conditions and with freely chosen 
food. In previous publications of this Office there have been given 
the detailed results of several hundreds of such dietary studies in 
which account was taken of the amounts of protein, fats, and carbo- 
hydrates consumed. In connection with a stud}^ of iron in food and 
its functions in nutrition, twent}' of these dietaries were selected as 
typical, and the recorded data of food consumption were taken in 
connection with the recently determined percentages of iron in food 
materials as the basis of estimation of the actual amounts of food-iron 
in the ordinary diet of typical American families. 

In a similar manner the calcium, magnesium, and phosphorus con- 
tents have now been estimated (1) of the same twenty typical family 
dietaries; (2) of 5 dietaries studied at the Maine State College in 1895" 
in cooperation with this Office, in which an attempt was made to con- 
trol the sources of protein in the food consumed by a large college 
club; and (3) of an individual experimental dietary study made in 
New York City in 1906 in the course of the investigation upon iron 
in food and nutrition,'' to which reference has already been made. 

Comparatively few satisfactory data relating to the calchim, mag- 
nesium, and phosphorus contents of the edible portion of food material 
could be found, partly because the recorded analyses of food ash are 
sometimes of doubtful accuracy, but especially' because ash analyses 
of food materials have most commonly been made by agricultural 
chemists, whose interest lay in determining the amounts of ash con- 
stituents removed from the soil by the crop, and who therefore ana- 
lyzed the whole of the material removed from the soil or from the farm 
without always separating the edible from the inedible portion. 

In order to guard against errors from such sources, ash analyse- 
found in the literature have not been accepted in any important cas< 
without verification. One or more samples of each food material 
which furnishes an important proportion of the ash constituents of 
an}' given dietary has been analvzed in connection with this investi- 
gation, and the results thus obtained have been compared, and in most 
cases averaged, with an}' previously recorded results which aj^peared 
to be trustworthy. These results, which have been used in calculating 
the data of the dietary studies which are given in the table on page 41 . 

aU. S. Dept. Agr., Office Expt. Stas. Bui. 37. 
bV. S. Dept. Agr., Office Expt. Staa. Bui. 185. 

227 



41 

are therefore either the results of analyses made in connection with 
this study t)r are the average of data thus obtainetl and of such earlier 
data as appeared to be reasonably satisfactory. 

In all cases in which it has been necessary to estimate the composi- 
tion of dried or canned material from that of the correspondhig fresh 
food, or vice versa, the computations have been based either upon 
moisture determinations made in the course of the analysis or upon 
the data contained in the standard compilation of analyses of Amer- 
ican food materials. ° In the case of jellies, jams, and other forms of 
fruits preserved with sugar, the ash contents have been assumed to 
average two-thirds as much as in the original fresh fruits. 

The table which follows gives the data regarding the calcium, 
magnesium, and phosphorus content of food materials. 

Ash constituents of food materials — Estimated average figures used in computing results 
of dietary studies. 



Food materials. 



Calcium 


Mapiesium 


oxid. 


oxid. 


Per cent. 


Per cent. 


(*) 


C) 


In 


(.') 


0.100 


0.015 


.022 


.001 




.018 


1.240 


.049 


.100 


.015 


.430 


.045 


.172 


.018 


.147 


.015 


.025 


.100 


.009 


.132 


.014 


.196 


.078 


.249 


.012 


.060 


.028 


.026 


.040 


.030 


.037 


.150 


.043 


.239 


.082 


.080 


.021 


.019 


.141 


.483 


.355 


.176 


.123 


.100 


.005 


.030 


.038 


.017 


.215 


.252 


.220 


.261 


.100 


.311 


.073 


.050 


.019 


.029 


.058 


.021 


.077 


.032 


.094 


.027 


.045 


.070 


.028 


.018 


.017 


.037 


.508 


.036 



pentoxid. 



ANIM.^ FOODS, CEREALS, ETC. 



Meats 

Fish and shellfish. 
Eg^s. 



milk). 



Butter (and butterine). 
Buttermilk (estimated £ 

Cheese 

Cottage cheese 

Milk, condensed d 

Milk, whole 

Cream 

Barley, pearled 

Com meal 

Hominv (as old process meal) 

Oatmeal (includmg rolled oats, etc.). 
Rice 



Wheat flour (crackers and macaroni) 

Ginger snaps (assumed) 

Graham flour and entire wheat flour (assumed). 

Flaked wheat breakfast food 

Bread used in dietary study No. '486 

Bread 

Chocolate 

Molasses 

Maple sirup 

Honey 



\t;getables. 



Asparagus 

Beans, pea, dried 

Beans, kidney, dried. . 
Beans, Lima," dried. . . 
Beans, string, fresh. . . 

Beets 

Cabbage 

Carrots 

Celery 

Com, canned or green. 

Cucumbers 

Eggplant 

Greens, turnip tops. . . 



Per cent. 
C) 
(<=) 
0..367 
.031 
.217 
1.490 
.455 
.542 
.217 



.458 
.708 
.974 
.198 
.216 
.250 
.660 
.946 
.279 
.162 
.897 
.132 
.100 
.065 



1.098 
1.235 
.752 
.091 
.095 
.081 
.094 
.100 
.257 
.052 
.079 



n U. S. Dept. Agr., Office Expt. Stas., Bui. 28, revised. 

6 Meats were estimated to contain per 100 grams protein, 0.076 gram CaO, 0.19 gram MgO, 2.3 
P2O6. 

cFish and shellfish were estimated to contain per 100 grams protein, 0.18 gram CaO, 0.23 gram 
2.8 grams P2O5. 

<i Estimated as equivalent to 2.5 times its weight of whole milk in ash constituents. 
227 



grams 
MgO, 



42 



Ash constituenU of food matermh — EstiTnated average figures used in computing results 
of dietary studies — Continued. 



Food materials. 


Calcium 
oxld. 


Magnesium 
oxid. 


Phoephor 
pentoxi'i 


VEGETABLES— continued. 


Per cent. 
0.080 
.130 
.045 
.040 
.076 
.137 
.023 
.016 
.025 
.032 
.025 
.060 

.ia3 

.064 
.019 
.019 
.0S7 
.026 
.259 

.011 
.037 
.021 
.009 
.079 
.045 
.026 
.021 
.016 
.169 
.104 
.280 
.014 
.009 
.029 
.a37 
.043 
.048 
.015 
.018 
.008 
.018 
.022 
.014 
.063 
.012 
.072 
.057 
.018 

.030 
.040 
.060 
.044 
.030 


Per cent. 
0.030 
.038 
.012 
.015 
.OH 
.204 
.034 
.040 
.019 
.014 
.019 
.010 
.031 
.053 
.016 
.016 
.029 
.021 
.046 

.014 
.054 
.019 
.035 
.037 
.015 
.027 
.012 
.026 
.076 


Percmt. 
0.085 


Horseradish 


.127 




.073 


Onions 


.080 




.183 




.855 




.142 




.144 


Potatoes, sweet. 


.080 




.135 


Radishes 


.070 




.108 


Ruta-bagas 


.129 




.103 


Tomatoes 


.045 




.045 


Tdmips 


.107 




.106 


Water cress 


.o(y) 


FKUITS. 

Apples 


.020 


Apples, evaporated 


.121 
.058 


Bananas 


061 




.083 


Blueberries 


046 


Cherries 


.075 




.034 


Currants 


.070 




.178 


Dates 


122 


Figs, dried 


.144 
.019 
.015 
.015 
.027 
.016 
.093 
.015 
.014 
.007 
.027 
.019 
.012 
.084 
.070 
.037 
.036 
.022 

.030 
.030 
.030 
.037 
.015 


.332 


Grapes 


065 




.043 


Grape fruit 


043 




.070 


Oranges 


048 


Peaches, dried . . 


.334 




.^9 


Pears 


.041 




.020 


Pineapples 


.022 




.038 


Plums jam canned 


025 




.204 


Raisins 


240 




.093 


Strawberries 


068 




.034 


MISCELL.\NEOUS. 


.100 


Pip, cream (a<wnTnpfl) 


.150 




.200 


Pie, mince 


.191 




.150 







DIETARY STUDIES IN PROFESSIONAL MEN'S FAMILIES. 
DIETARY STUDY OF A LAWYERS FAMILY IX PITTSnrKC. (XO. 43)." 

This study was made in the winter of 1895 in the family of a lawyer 
in comfortable circumstances, and continued 30 days. The famil}' 
consisted of 2 men, 6 women, a girl 12 years old, and frequent \Tsitors. 

« For full data regarding the amount and compxjsition of the food eaten, see U. S. 
Dept. Agr., Office Expt. Sta.s. Bui. 52, p. 12. 
227 



43 

The total number of meals taken was estimated as equivalent to 
those of one man for 227 days, and the total food eaten, calculated 
per man per day, furnished 91 grams of protein and 3,280 calories at 
a cost of 22.3 cents. 

In calculathig the amounts consumed per man per day in the tlif- 
ferent dietaries, use has been made in all cases of the conventional 
assumption as to the relative amounts of food eaten by women antl 
children as compared with men. These have been summarized in an 
earher pubhcation.*^ 

The table below shows the kinds and amounts of foods used, 
together witli the estimated amounts of hme, magnesia, and phos- 
phoric anhy(h-i(l furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 4-^. 



Food materials and weight of edible portion. 



Meats: Beef, veal, lamb, and porl; (total moat prot<'in, 7.900 grams). 

Salmon, 1,215 grams (164 grams protein) 

Eggs, 10,775 grams 

Butter, 13,510 grams 

Cheese, 625 grams 

Milk, 55,7'25 grams 

Cream, 18,305 grams 

Barley, 365 grams 

Flour and macaroni, 52,500 grams 

Com meal, 3,940 grams (new process) 

Oatmeal, 3,090 grams 

Rice, 1,520 grams 

Bread, 5, 105 grams 

Sugar, 23,250 grams 

Molasses, 3,175 grams 

Beans, Lima, dried, 1,275 grams 

Beans, pea, dried, 3,035 grams 

Cabbage, 1,930 grams 

Com, canned, 1,825 grams 

Lettuce, 285 grams 

Onions, 535 grams 

Peas, canned, 5,175 grams. 

Potatoes, .35,855 grams 

Potatoes, sweet, 3,795 grams 

Tomatoes, canned. 6,045 grams 

Oranges, 2,440 grams 

Cranberries, 1,475 grams 

Prunellas (as prunes), 905 grams 



In total food 

In waste (7 per cent) 



In total food eaten. 
Per man per day . . 



Calcium 
oxid. 



Graim. 

6.004 

.295 

10. 775 

2.972 

7.750 

95.847 

26.908 

.091 

14.700 

.354 

2.410 

.182 

1.072 



11. 271 
1.351 
6.525 
1.119 
.821 
.128 
.214 
1.190 
5.736 
.948 
1.148 
1.049 
.309 
.570 



201. 739 
14.119 



Magnesium 
oxid. 



Grams. 

15.010 

.377 

1.016 

.135 

.306 

10.030 

2.745 

.365 

13.ti50 

5.200 

7.694 

.912 

.969 



5.588 
3.965 
7.648 
.405 
1.277 
.034 
.080 
2.759 
14.342 
.721 
.967 
..390 
.177 
.760 



.122 



Phosphorus 
pentoxid. 



Grams. 

181. 700 

4.590 

39.544 

4.188 

9. 312 

120. 923 

34.047 

1.679 

113.400 

18. 045 



8.270 
"4."i9i 



33. 324 
1.563 



.428 
7.348 
51.631 
3.036 
2.720 
1.171 
.501 
1.846 



688. 339 
48.183 



DIETARY STUDY OF A TEACHER* S FAMILY IN INDIANA (nO. 44).^ 

This study was made in March, 1895, and continued 14 days. The 
family consisted of 4 men and 2 women. One of the men was a pro- 
fessor of mathematics, 1 an instructor in chemistry, the other 2 were 
college students. The younger woman was also a teacher. The total 
food consumed was equivalent to that of 1 man for 78 day^. The 



a U. S. Dept. Agr., Farmers' Bui. 142, p. 33. 

b U. S. Dept. Agr., Office Expt. Stas. Bui. 32, p. 12. 



44 

food eaten furnished 106 ^rams of protein and 2,780 calories, at a 
cost of IS cents per man per day. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estinuited ash constituents in dietary stvdxj No. 44. 



Food matprials and weight of edible portion. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phosphorus 
pcntoxid. 



Meats: Beef, veal, pork, and lamb (total meat protein, 3,413 grams). 

Eggs, 4,705 grams 

Butter, 1,785 grams 

Mills, 55,055 giams 

Mince-meat, 370 grams 

Com meal, 2,395 grams 

Hominy, 255 grams (as old-process corn meal) 

Flour and crackers, 14,625 grams 

Oatmeal, 240 grams 

Sugar, 6,605 grams 

Maple sirup, 805 grams 

Honey, 425 grams 

Beans, dried, 835 grams 

Cabbage, 2,890 grams 

Com, canned, 1,210 grams 

Lettuce, 905 grams 

Parsnips, 795 grams 

Potatoes, 6,750 grams 

Radishes, 310 grams 

Apples, 5,470 grams 

Bananas, 1,420 grams 

CranbeiTies, 355 grams 

Oranges, 540 grams 

Peaches, dried, 865 grams 

Prunes, dried, 865 grams 

Raisins, 45 grams 



In total food 

In waste (4.3 per cent). 



In food eaten 

Per man per day. 



Grams. 
2.593 
4.705 
.392 
94.094 
.162 
.215 
.033 
4.095 
.187 



Oramt. 
6.4S4 

.705 

.017 
9.909 

.136 
3.161 

.499 
3. 802 

.597 



1.100 
.021 

1.795 

1.676 
.544 
.407 
.604 

1.080 
.077 
.601 
.127 
.074 
.232 
.416 
277 
.018 



116. 124 
4.992 



111.132 
1.42 



.895 
.127 

2.104 
.606 
.847 
.108 
.349 

2.700 
.058 
.765 
.497 
.042 



35.698 
1.535 



Oram*. 

78.499 

17.267 

.543 

119.469 



10.969 
1.805 

31.590 
2.337 



.895 
.276 
9.168 
2.340 
3.109 
.660 
1.454 
9.720 
.217 
1.422 
.866 
.120 
.259 



296.879 
12.767 



284.112 
3.64 



dietary study of a school superintendent s family in chicago 

(no. 91).« 



This study was made in April and ^iaj, 1895, and covered 14 days. 
The family consisted of 1 man, 4 women (3 of whom were teachers), 2 
children 8 and 2 jesiTs old, and occasional visitors. The total food 
consumed was equivalent to that of 1 man for 75 days. The food 
eaten per man per day furnished 123 grams protein and 3,260 calories, 
at a cost of 33.6 cents. 

The table following shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 



o U. S. Dept. Agr., Office Expt. Stas. Bui. 55, pp. 66, 67. 



227 



45 



Estimated ash constituents in dietarij study No. 91. 



Food materials and weight of edible portion. 



Calcium Magnesium Phosphorus 
oxid. oxid. pentoxid. 



Meats: Beef, veal, lamb, and chicken (total meat protein, 4,275 grams) 

Fish, 2,(M0 grams l225 grams protein) 

Eggs, 5.555 grams 

Butter. 4 320 grams 

Cheese. 455 grams 

Milk, 25.400 grams 

Cream, 3. 175 grams 

Com meal, 2.710 grams (new process) 

Flour, crackers, and macaroni, 16,785 grams 

Sugar. 4.535 grams 

Molasses, 225 grams 

Asparagus, 340 grams 

Beans, string, 1,130 grams 

Cucumbers, as purchased. 4,990 grams 

Lettuce, 455 grams 

Onions, 455 grams 

Peas, fresh. 1.475 grams 

Potatoes, as purchased. 27,215 grams 

Radishes, 455 grams 

TomatW'S, 1.S20 grams 

Bananas, as purchased, 6,125 grams 

Lemons, as purchased, 2.040 grams 

Prunes, dried, 455 grams 

Strawberries, 4,080 grams 



In total food 

Per man per day (making no allowance for waste). 
Per man per day (allowing 10 percent for waste). . 
Per man per day (allowing 5 per cent for waste). . . 



Grams. 
3.249 

.405 
5.555 

.950 
5.642 
43. 688 
4.667 

.243 
4.700 



Grama. 

8.122 
.517 
.833 
.043 
.222 

4! 572 
.476 

3. 577 

4.364 



.129 
.824 

1.397 
.204 
.182 
.516 

4.354 
.113 
.345 
.551 
.877 
.286 

2.325 



.98 
1.04 



.054 
.068 
.752 
10.886 
.086 
.291 

2.143 
.326 
.382 

1.468 



41.098 
.55 
.50 
.52 



Orarp.t. 
98. 325 

6.300 
20.386 

1.330 

6.779 
55.118 

5.905 
12. 331 
36. 255 



.•297 
.319 
.102 

2.594 
.332 
.364 

3.200 

39.189 

.318 

.419 

3.736 
.979 
.928 

2.770 



298.289 
3.97 
3.58 
3.78 



DIETARY STUDY OF A TEACHER's FAMILY IN NEW YORK (NO. 485).° 

This study beo:an with breakfast December 8, 1905, and covered 10 
days. The family consisted of 1 man, 3 women (1 of whom was a 
colored servant at active muscular work), and a child 16 months old. 
The total number of meals taken was estimated as equivalent to the 
food con.«;umption of 1 man at teacher's occupation for 39 days. 
The food eaten furnished 102 (]:rams of protein and 3,184 calories, at a 
cost of 29.4 cents per man per day. 

The table following shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 



U. S. Dept. Agr., Office Expt. Stas. Bui. 185, p. 60. 



46 



Estimated ash constituents in dietary study No. 485. 



Food materials and weight of edible portion. 



Calcium ! Magnesium Phosphorus 
oxid. oxid. pentoxid. 




Meats: Beef, 4,550 grams, pork and lard, 1,020 grams (total meat 

protein, 860 grams) 

Codfish, 567 grams (protein, 95 grams) 

Eggs, 2,920 grams 

Millc, 26,310 grams 

Butter, 2,040 grams 

Cheese, 455 grams 

Bread, 7,120 grams, buns, 200 grams 

Flour, 1,905 grams, crackers, 365 grams, macaroni, 135 grams 

Ginger snaps, 270 grams, cooliies, 90 grams 

Corn meal, 225 grams 

Hominy, 113 grams 

Oatmeal, 905 grams 

Rice, 55 grams 

Sugar, 2,595 grams 

Molasses, 410 grams 

Beans, Lima, dried, 200 grams 

Beans, pea, dried, 425 grams 

Beans, string, 965 grams 

Corn, sweet, dried, 115 grams 

Lettuce, 255 grams 

Peas, dried, 90 grams 

Potatoes, 6,395 grams 

Potatoes, sweet, 1,360 grams 

Turnips, 1 ,725 grams 

Apples, fresh, 1,645 grams 

Apples, evaporated, 225 grams 

Bananas, 1 ,065 grams 

Grape jelly, 400 grams 

Orange, 75 grams 

Prunes, 565 grams 

Raisins, 600 grams 

Chocolate, 65 grams 

Olive oil, 70 grams 



In total food eaten . 
Per man per day . . 



Qraitu. 

i.«m ' 

.213 \ 



.222 
1.390 
.625 
.108 
.297 
.221 
2.253 I 
.033 I 



1.455 
.212 
!913 
.704 
.182 

l! 

1 



Oram*. 

19.780 

2.«iO 

10.716 

57. 092 

.632 

6.779 

11.858 

5.194 

.900 

1.030 

.SCO 

8.814 

.108 



.721 
.622 
1.071 
.482 
.280 



.114 


.030 


.123 


.183 


.023 


2.558 


.340 


.258 


.500 


.500 


.180 


.230 


.083 


.121 


.095 


.,372 


Am 


.060 


.032 


.012 


. 355 


.474 


. 252 


.420 


.091 


.313 



65.878 
1.69 



.541 
1..504 
4.666 
.878 
l.OtM) 
.186 
.769 
9.2a8 
1.088 
1.845 
.427 
.272 
.649 
.172 
.136 
1.152 
1.440 



152.848 
3.92 



DIETARY STUDIES OF COLLEGE STUDENTS' CLUBS. 
DIETARY STUDY OF A STUDENTS' CLUB, UNIVERSITY OF TENNESSEE 

(NO. 207 ).« 



This study was made during 14 days in November, 1896, in a 
university boarding club. The group consisted of 90 men (2 pro- 
fessors, 87 students, and a servant), 9 women, of whom 5 were 
servants, and 1 child 10 years of age. The total food consumption 
was equivalent to that of 1 man for 1,278 daj's. The food eaten 
l)cr man per da}^ furnished 123 grams protein and 3,595 calories, at 
a cost of 18 cents. 

The table following shows the kinds and niuounts of foods used, 
together with the estimated amounts of lim«\ magnesia, and phos- 
phoric anhydrid furnished l)y each and by the diet as a whole. 

" U. S. Dept. Agr., Office Expt. Staa. Bui. 53, p. 19. 



47 



Estimated ash constituents in dietary study No. 207. 



Food materials used. 



Calcium . Magnesium Phosphorus 
oxid. I oxid. pentoxid. 



Meat: Beef, veal, pork, fowl (total meat protein, 81 kilograms) 

Fish: Cat fish , salmon (total fish protein, 6.6 kilograms) 

Eggs, 50.05 kiloerams 

Butter, 75.04 kilograms 

Milk, 630 kilograms 

Corn meal, 42.4 kilograms 

Corn meal, grits and hominy (as old-process meal), 10.9 kilograms. 

Oatmeal, 42.9 kilograms 

Graham flour, 0.9 kilograms 

Flour and crackers, 189.3 kilograms 

Rice, 10.7 kilograms 

Bread, 50.2 kilograms 

Chocolate, 1.47 kilograms 

Sugar, 104.4 kilograms 

Molasses, 36.3 kilograms 

Cornstarch and tapioca, 4.8 kilograms 

Beans, dried, 6.35 kilograms 

Cabbage, 25.3 kilograms 

Celerv, 0.905 kilogram 

Lettuce, 11.7 kilograms 

Potatoes, 134.3 kilograms 

Sweet potatoes, 87.2 kilograms 

Turnips, 24.5 kilograms 

Tomatoes, canned, 36.9 kilograms 

Com, canned, 8.0 kilograms 

Pickles and chowder, 29 kilograms 

Apples, 98.5 kilograms 

Cranberries, 4.8 kilograms 

Bananas, 5.1 kilograms 

Currants, dried , 0.68 kilogram 

Figs, 5.5 kilograms 

Grapes, 18.4 kilograms 

Peaches and pears, canned, 24.8 kilograms 

Apricots, peaches, and pears, evaporated, 10.03 kilograms 

Oranges, 1.02 kilograms 

Prunes, dried, 7.37 kilograms 



In total food purchased. 
In waste (7 per cent) . . . 



In total food eaten . 
Per man per day . . 



Grams. 
61.5 
11.8 
56.0 
16.6 
1,094.1 

3.8 

1.5 
33.4 

2.5 
53.0 

1.2 
10.5 

2.0 



128.8 



13.6 
14.6 
.8 
5.2 
21.4 
21.8 
21.3 
7.0 
3.8 
8.1 
10.8 
1.0 
.4 
1.1 
15.4 
2.5 
2.2 
80.8 
.4 
4.6 



1.593.6 
1.25 



Grams. 

153.9 

15.1 

8.4 

.7 

114.4 

55.9 

21.3 

106.8 

10.3 

49.2 

6.4 

9.5 

7.1 



63.8 



16.0 
5.3 
.2 
1.4 

53.7 

16.5 
7.1 
5.9 
6.0 
5.2 

13.7 
.5 
1.7 
.5 
7.9 
3.4 
2.3 

85.5 
.1 
6.2 



Grams. 
1,863.0 

184.8 



23.4 
1,380,1 

194.6 
77.1 

417.8 
45.5 

408.8 
21.1 
81.3 
13.1 



8.5 
193.3 
69.7 
26.2 
16.6 
22.1 
15.0 
25.6 
1.6 
3.1 
1.2 
18.2 
11.9 
6.4 
275.5 
.4 
15.0 



5, 170. 7 
4.05 



DIETARY STUDY OF WOMEN STUDENTS, PAINESVILLE, OHIO (nO. 323).'^ 

This study covered 10 days of January, 1900. The group studied 
consisted of 115 women, of whom 20 were instructors, 91 students, 
and 4 servants. The total meals taken were equivalent to the 
food of 1 woman for 1,049 days. "The attempt w^as made to regu- 
late the diet in such a way that it should not exceed a definite cost 
and at the same time please the students." The food eaten per 
woman per day furnished on an average 68 grams protein and 2,665 
calories, at a cost of 18.3 cents. 

The table follo%\dng shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

o For full data regarding the amount and composition of the food eaten, see U. S. 
Dept. Agr., Office Expt. Stas. Bui. 91, p. 30. 
227 



48 



Estimatfd ash constituents in dietary study No. S2S. 



Food materials used. 



Calcium 
oxld. 



Meat: Beef, mutton, pork, chicken (total meat protein, 33.6 kilo- 
grams) 

Fish and oysters (protein 1.06 kilograms) 

Eggs, 13 kilograms 

Butter, W.a kilograms , 

Cheese, 5.78 kilograms 

Milk, 322.7 kilograms 

Cream, 5.45 kilograms 

Com meal, 11.8 kilograms 

Hominy, 2.7 kilograms 

Wheat "breakfast food (as Graham flour) 15.1 kilograms 

Graham flour, 33.7 kilograms 

Rice, 7 kilograms 

Whole wheat flour, 3.27 kilograms 

Flour and crackers, 142 kilograms 

Sugar, 74.9 kilograms , 

Cornstarch, 0.8 kilogram , 

Tapioca, 1.8 kilograms 

Molasses, 0.6 kilograms 

Maple sirup, 7.9 kilograms 

Chocolate, 1.1 kilograms 

Beans, Lima, dried, 4.9 kilograms 

Beans, pea, dried, 0.7 kilograms 

Beets, 14. 1 kilograms 

Cabbage, 4.5 kilograms 

Parsnips, 15.9 kilograms 

Peas, canned, 10.3 kilograms 

Peas, dried, 2 kilograms 

Potatoes, 139 kilograms 

Sweet potatoes, 10.6 kilograms 

Spinach, 5.14 kilograms 

Squash, 5.14 kilograms 

Tomatoes, 11.1 kilograms 

Turnips, 14.5 kilograms 

Cucumbers, pickles, 4.3 kilograms 

-V^ples, 44.3 kilograms 

Apricots, 5.2 kilograms 

Apple butter, 13.8 kilograms 

Bananas, '30 kilograms 

Cherries, canned 4.5 kilograms 

Cranberry sauce, 11.8 kilograms 

Dates, 8.8 kilogranxs 

Figs, 1.4 kilograms 

Lemons, 2.7 kilograms 

Oranges, 68.2 kilograms 

Prunes, 4.9 kilograms 

Raisins, 0.7 kilogram 

Raspberry jam, 6.4 kilograms 



In total food 

In waste (13 per cent). 



In total food eaten 

Per woman per day 

Estimated per man per day , 




23.4 
9.7 
1.5 
5.1 

14.4 
2.6 
2.6 

12.0 
2.3 
2.7 

22.2 
4.1 
3.2 
5.3 
2.1 

13.6 
1.2 
4.8 
1.0 
1.5 
2.7 
.7 
1.6 
9.1 
3.9 
1.1 

29.3 
3.0 
.2 
3.0 



938.1 
121.9 



816.2 
.78 
.97 



650.2 
84.5 



Orairu. 

772.8 
29.6 
47.7 
18.7 
8.6 

700.2 
10.1 
54.0 
19.1 
99.6 

222.2 
13.8 
21.5 

306.7 



8.7 
7.9 
9.S 
36.8 
73.5 
13.3 
3.6 
29.0 
15.6 
17.1 
61.1 
13.2 
5.2 
22.6 
4.9 
15.5 
2.2 
11.5 
3.0 
3.5 
18.3 
2.2 
2.7 
10.7 
4.6 
1.2 
32.7 
9.9 
1.6 
3.9 



2,780.4 
361.4 



2,419.0 
2.30 
Z8S 



DIETARY STUDIES OF MECHANICS' AND INDOOR LABORERS' 
FAMILIES. 

DIETARY STUDY OF A CARPET DYER's FAMILY IN NEW YORK (no. 35).° 

This study was made in April and May, 1895, and covered 10 days. 
The group consisted of the family and 3 boarders, and included 4 men, 
1 woman, 3 boys (aged 12, 7, and 3 years) , and 6 girls (aged 14,11,6,4, 
and 2 years, and 8 montli.s) . The woman did sewing, and the 14-year- 
old girl did the marketing and housekeeping. The total meals taken 
were equivalent to the meals of 1 man for 92 days. The food eaten 



a U. S. Dept. Agr., Office E.^pt. Stas. Bui. 46, pp. 23, 78. 



49 

cost 16 cents and furnished 71 grams of protein and 2,430 calories 
per man per day. 

The table below shows the kinds and amounts of foods used, together 
with the estimated amounts of lime, magnesia, and phosphoric anhy- 
drid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. So. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Meat: Beef, pork, and chicken (total meat protein, 2,685 grams) 

Fish: Cod, salmon, and sardines (total flsh protein, 400 grams) 

Eggs, 3,445 grams 

Butter, 3,530 grams 

Cheese, 410 grams 

Milk, 11. 725 grams 

Condensed milk, 455 grams 

Barley (pearled), 680 grams 

Flour, crackeis, and maoarom. 2,635 grams 

Oatmeal, 1 .360 grams 

Bread, 23, Mo grams 

Rice, 410 grams 

Sugar, 6,S50 grams, tap=oca, 455 grams 

Cabbage sprouts, 1,770 grams 

Onions, 2,765 grams 

Potatoes, 15,865 grams 

Soup greens, 170 grams 

Jam, 575 grams 

Plums, canned, 225 grams 

Prunes, dried, 680 grams 

Raisins, 455 grams 



Grams. 
2.040 

.720 
3.445 

.798 
5.084 
20.167 
1.956 

.170 

.737 
1.060 
5.007 

.049 



In total food 

In waste (1.2 per cent). 



In total food eaten. 
Per man per day . . 



1 416 
1.106 
2.538 
.136 
.080 

.asi 

.428 
.191 



47. 160 
.565 



46. 595 
.501 



Grams. 
5.101 



.200 
2.110 
.204 



3.386 
4.530 



.531 
.414 
6.346 
.051 
.069 
.027 
.571 
.318 



26.941 
.323 



Phosphorus 
pentoxid. 



Gramt. 
61. 755 
11.200 
12.643 
1.125 
6.109 
25.443 
2.466 
3.128 
5.691 
13.264 
38.628 
.811 



1.504 
2.212 
22.845 
.144 
.143 
.056 
1.387 
1.092 



211.626 
2. 539 



209.087 
2.273 



DIETARY STUDY OF A TIX ROOFER S FAMILY 

112).« 



[X NEW YORK CITY (XO. 



This study was made during 11 days in November, 1895. The 
group comprised the family proper and 3 boarders. It was considered 
a typical Irish- American family. Fiye men and 4 women were in- 
cluded in the study, the son and daughters being gro^vn. The total 
meals taken were equivalent to the meals of 1 man for 93 days. 
The food purchased, which was all eaten, furnished per man per day 
84 grams of protein and 2,335 calories, at a cost of 16 cents. 

The table follo'wing shows the kinds and amounts of foods used, to- 
gether with the estimated amounts of lime, magnesia, and phosphoric 
anhydrid furnished by each and by the diet as a whole. 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 46, pp. 59, 109. 
48920°— Bull. 227— 1( 



50 



Estimated ash constituents in dietary study No. 112. 



Food materials used. 



Meat: Beef and porlc (total meat protein. 4,170 grams). . 
Fish: Fresh and salt cod (total fish protein, 205 grams). 

Eggs, 3,285 grams 

Butter, 3.200 grams 

Milk, 14,235 grams 

Oatmeal, 905 grams 

Rice, 230 grams 

Bread, 17,500 grams 

Sugar, 5,615 grams 

Cabbage, 7,175 grams 

Com, canned. 910 grams 

Onions, 905 grams 

Peas, canned, 905 grams 

Potatoes, 21,800 grams 



In total food eaten. 
Permanperday... 



Calcium 


Magnesium Phosphorus 


Olid. 


oxid. 


pentoxid. 


GrttTM. 


GraTM. 


Gram*. 


3.109 


7.923 


95.910 


.3«J9 


.471 


5.740 


3.2S5 


.492 


12.055 


.704 


.032 


.992 


24.484 


2. .562 


30.880 


.705 


2.253 


8.814 


.027 


.138 


.455 


3.675 


3.325 


28.350 


3.161 


1.506 


5.811 


.409 


.637 


2.338 


.362 


.135 


.724 


.-m 


.307 


1.285 


3.488 


8.720 


31.392 


44.046 


28.501 


224.755 


.47 


.30 


2.41 



DIETARY STUDY OF A SEWING WOMAX's FAMILY IN NEV/ YORK CITY 

(xo. 48). « 

This study was made during 7 daxs of June, 1895. The family 
consisted of the mother, 5 sons aged 14, 11, 8, 4, and 3 years, ami 
1 daughter, 6 years old. The total food consumption was equiva- 
lent to that of 1 man for 28 days. The income of the family was 
onlv 830 to S40 a month, of which SIO was paid for rent. As the 
mother was the principal wage-earner, it was impossible to give much 
time to the purchasing and preparation of the food. The cost per 
person per day was less than 6 cents, calculated per man per day, 
9 cents. The food eaten furnished per man per day 54 grams of 
protein and 1,500 calories. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished b}' each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 48. 



Food materials used. 



Calcium i Magnesium 
oxid. oxid. 



Phosphorus 
pentoxid. 



Granu. 
3.910 
1.624 
5.963 
.069 
18.206 
1.564 
5.969 
3.920 



Meat: Beef and pork (total meat protein, 170 grams). 

Fish: .Sardines (protein, 58 grams) 

Eggs, 1,625 grams 

Butter, 225 grams 

Milk, 8,390 grams 

Barley (pearled), 340 grams 

Bread, rolls, and cake, 3,685 grams 

Flour and crackers, 1.815 grams 

Sugar, 1,735 grams 

Beans, dried, 905 grams 

Potatoes, 1.815 grams 

Radishes, 285 grams 

Rhubarb, 180 grams 

Tomatoes, canned, 1,135 grams 



In total food purchased. 
In waste (6 per cent j . . . 



In total food eaten. 
Per man per day.. 



GraTM. 
0.129 
.104 
1.625 
.049 
14.430 
.085 
.773 
.508 



Grams. 
323 
.133 
.243 
.002 
1.510 
.340 
.700 
.471 



1.945 
.290 
.071 
.108 
.215 



20.336 
1.220 



.726 
.054 
.018 
.181 



6.981 
.418 



6.563 
.234 



9.936 
2.613 
.199 
.185 
.510 



54.668 
3.280 



51.388 
1.835 



a U. S. Dept. .Vgr., OflGce E.xpt. Stas. Bui. 40, pp. 33, 86. 



51 



DIETARY STUDY OF A HOUSE DECOKATOR S FAMILY IX PITTSBURG 

(no. 190) .« 

This study was iiiatle durino: 30 days in January and February, 
1897, in a family consistino: of 1 man, 1 woman, a gii'l of 15, and 2 
boys, 12 and 2 years old. The meals taken were estimated as equiv- 
alent to those of 1 man for 96 cUiys. The income was estimated as 
SS4 per month, and as the result of good management in the market- 
ing a considerable variety of both animal and vegetable foods was 
obtained. The food eaten furnished per man per day 112 grams of 
protein and 3,305 calories, at a cost of 19.6 cents. 

T)ie table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 190. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phosphorus 
pentoxid. 



Meat: Beef, veal, Iamb, pork (total meat protein, 5,495 grams). 

O vsters (protein, 36 grams) 

Eggs, 1,875 grams 

Butter, 2,995 grams 

Milk, 32,590 grams 

Barlev (pearled ). 285 grams 

Com meal. 9-10 grams 

Flour and crackers, 19,680 grams 

Rice, 255 grams 

Bread and cake. 5.345 grams 

Beans, dried, 1 ,375 grains 

Beets, 3.090 grams 

Cabbage, 5,895 grams 

Com. canned, 1,770 grams 

Onions, 200 grams 

Peas, canned, 595 grams 

Pickles, 765 grams (as cucumbers) 

Potatoes, sweet, 4,155 grams 

Potatoes, 21,625 grams 

Soup greens, 15 grams 

Turnips, 2,905 grams 

Catsup, 300 grams (as tomato) 

Chili sauce. 965 grams (as tomato) 

Sauerkraut, 1.335 grams (as cabbage) 

Apples, 22,985 grams 

Bananas, 2,730 grams 

Oranges, 1.010 grams 

Lemons, 260 grams 

Peaches, canned, 1,940 grams 

Plum butter, 3,315 grams (as plums) 



In total food 

In waste (3.2 per cent). 



In food eaten 

Per man per day. 



Orarm. 

4.176 
.064 

1.875 
.638 
56. 054 
.071 
.084 

5.510 
.030 

1.101 

2.956 
.587 

3.419 
.079 
.080 
.136 
.214 

3', 460 
.012 

2.527 
.057 
.183 
.774 

2.528 
.245 
.434 
.111 
.194 
.729 



Orams. 

10. 440 

.082 

.281 

.029 

5.866 
.285 

1.240 

5.116 
.153 
.996 

3.455 



.202 
.137 
.789 
J. 650 
.004 
.842 
.048 
.154 



.161 
.041 



1'. 526 



Grams. 
126.385 



70.720 
1.311 
4.305 
42. 508 
.504 
8. 496 
15, 097 
2.935 
4.774 
4.548 
.160 
.844 
.397 
3.324 
31. 140 
.012 
3.108 
.135 
.484 
1.081 
5.976 
1.655 
.484 
.124 



341. 153 
10. 916 



330. 237 
3.439 



oU. S. Dept. Agr., Office Expt. Stas. Bui. 52, p. 31. 



52 



DIETARY STUDY OF A GLASS BLOWER S FAMILY IX PITTSBURG 

(xo. 191).° 

This study was made in a family of adults, 4 men and 3 women, 
in January and February, 1897, and covered 31 days, during which 
the total number of meals taken was equivalent to the meals of 1 
man for 186 days. Two of the men were idle at the time of the 
study. The food eaten furnished per man per day 94 grams of 
protein and 3,085 calories, at a cost of 16 cents. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 191. 



Food materials used. 



I Calcium Magnesium Phosphorus 
' oxid. oxid. pentoxid. 



Meat: Beef, veal, lamb, pork, chicken (total meat protein, 8,537 

grams) 

Fish (protein, 287 grams) 

Eggs, 3,995 grams 

Butter, 6,675 grams 

Cottage cheese, 2,520 grams 

Com meal, 1,375 grams 

Flour and crackers, 40,960 grams 

Oatmeal, 880 grams 

Rice, 555 grams 

Bread and cake, 9,765 grams 

Sugar, 18,345 grams, cornstarch, 40 grams 

Beans, dried, Lima, 1,300 grams 

Com, canned, 625 grams 

Celery, 325 grams 

Onions, 2,2.55 grams 

Potatoes, 34,350 grams 

Potatoes, sweet, 2,995 grams 

Tomatoes, canned, 3,835 grams 

Turnips, 4,335 grams 

Catsup, 2,710 grams (as tomatoes) 

Pickles, 425 grams (as cucumbers) 

Sauerkraut, 2,780 grams (as cabbage) 

Vegetable soup, 3,855 grams 

Apples, 18,780 grams 

Bananas, 780 grams 

Figs, dried, 610 grams 

Lemons, 60 grams 

Peaches, dried, 225 grams 

Jelly and jam, 1,785 grams 

Apples, fresh, and tomato butter, 2,355 crams 



In total food 

In waste (0.7 per cent). 



In food eaten 

Per man per day. 



Grams. 
6.488 
.516 
3.995 
41.047 
2.520 
.123 
11.468 



Grams. 
16.220 



4.295 
.378 
1.815 
10.649 
2.191 
.333 
1.855 



.281 
.305 
.902 
5.496 
.748 
.728 
3.771 
.514 
.119 
1.612 
1.002 
2.005 
.070 
1.708 
.025 
.108 
.249 



4.043 
.437 



13. 740 
.569 
.613 

1.257 
.433 
.076 
.583 
.809 

2.629 
.273 
.878 
.009 
.209 
.214 



66.587 
.466 



66.121 
.355 



Grams. 
1%.351 

8.036 
14.661 
51.787 
11.466 

6.297 
88.473 

8.571 

1.098 
15.819 



9.776 

1.606 

.325 

1.804 

49.464 

2.3*^6 

L725 

4.638 

1.219 

.221 

•2.251 

21.281 

4.882 

.475 

2.025 

.028 

.751 

.446 

.672 



510.613 
3.574 



507.039 
2.726 



DIETARY STLT)Y OF A MILL WORKMAN'S FAMILY IX PITTSBURG (XO.128).'' 



This study was made during 29 days of January and P'ebruarA', 
1896, in a family consisting of 2 men, 1 woman, 2 girls aged 16 and 
6, and 3 boys aged 13, 10, and 8 j^ears, respectively, the total food 
eaten being equivalent to the meals of 1 man for 167 days. This 

a V. S. Dept. Apr., Office Expt. Sta.s. Bui. 52, p. 35. 
b U. S. Dept. Agr., Office E.\pt. Staa. Bui. 52, p. 18. 
227 



53 

family was taken as representative of a large class of poor foreign 
laborers in Pittsburg. The food eaten, calculated per man per day, 
cost 13 cents, and furnished 83 grams of protein and 2,525 calories. 
The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estimated ash constitiients in dietary study No. 128. 



Food materials used. 



Meat: Beef and pork (total meat protein, 5,CS5 grams). . . 
Fish: Herring and salmon (total fish protein, 70S grams) 

Eggs, 2,735 srrams 

Butter, o,4Sb grams 

Cheese, 7-40 grams 

Milk, 19,311.1 grams 

Barley. 2.5.5 grains 

Flour, 2f5o5 grams 

Oatmeal, Abb grams 

Rice, 455 grams 

Bread and cake, 46,900 grams 

Pie, mince, 2,5S5 grams 

Sugar, 8,210 grams 

Molasses, 1 ,755 grams 

Beans, dried, 2,350 grams 

Peas, dried, 115 grams 

Onions. 1 .205 grams 

Potatoes, 48,335 grams 

Tomatoes, canned and catsup, 1,835 grams 

Apples, 1 ,020 grams 

Jam, 570 grams 

Prunes, 400 grams , 



In total food 

In waste (1.8 percent). 



In food eaten 

Per man per day. 



Calcium | Magnesium 
oxid. oxid. 



Grams. 
4.320 
1.274 
2.735 
1.205 
9.176 
33.204 
.003 
.715 
.354 
.054 
9.801 
1.137 



0.230 
5.052 
.157 
.482 
7.733 
.348 
.112 
.079 
.252 



84.543 
1.522 



83.021 
.50 



Grams. 
10.821 

!410 
.054 
.362 

3.474 
.255 
.664 

1.132 
.273 

8.942 
.950 



5.922 
.234 
.180 
19.334 
.293 
.142 



57. 514 
.34 



Phosphorus 
pentoxid. 



Grams. 
130.755 
19.824 
10. 037 
1.698 
11.026 
41.891 
1.173 
5.518 
4.431 
.900 
76. 075 
4.937 



.964 
3.602 
.825 
.265 
.142 
.816 



401.601 
2.40 



DIETARY STUDY OF A MILL WORKMAN'S FAMILY IN PITTSBURG (XO. 129).'^ 

This study was begun in January, 1896, and continued 29 days. 
The family consisted of 2 men, 2 women, and 5 children, aged, re- 
spectively, 13, 10, 7, and 4 years, and 7 months. The family was in 
very poor circumstances. The total number of meals taken was 
calculated by the usual factors as equivalent to the meals of 1 
man for -174 days. The food furnished per man per day 77 grams 
protein and 2,440 calories, at a cost of 8.7 cents. 

The table following shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 



aU. S. Dept. Agr., Office Expt. Stas. Bui. 52, p. 22. 



54 



Estimated ash constituents in dietary study No. 129. 



Food materials used. 


Calcium 
oxid. 


Magnesium Phosphorus 
o.\id. , pento.\ld. 




Orams. 
4.0(« 
.057 
.800 
23.064 
25.301 
2.746 
.222 


Oram*. 
10.165 
.073 
.039 
.911 
2.654 
2.550 
.709 


Oramt. 
123.050 


Oysters (protein, 32 grams). 


.896 




1.212 


Cheese, 1,860 grams. 


27.714 


Milk, 14,745 grams 


31.996 




20.189 




2. 775 


Bread, cake, and rolls, 52,075 grams 




















Beans, dried, 580 grams. 


1.247 
1.409 
2,062 
.515 
.188 
1.378 
.497 
3.394 
.297 
1.264 
.188 
.025 


1.461 
4.136 
.963 
.214 
.054 
.516 
.288 
8.086 
.052 
.457 
.240 
.032 


6. 308 




10.001 


Cabbage, 4,590 grams. . . 


3.717 




.629 


Celery, 200 grams. 


.200 




2.756 


Parsnips, 655 grams 


1.198 


Potatoes, 21,215 grams ... 


30.549 




.075 


Ruta-bagas, 2.180 grams... . 


1.765 




.445 


Apple jelly, 305 grams 


.062 






In total food. 


09.440 
.410 


33.600 
.201 


265.597 


In waste (0.6 per cent) 


1.593 




09.024 
.396 


33.399 
.192 


264.004 


Per man per day 


1.517 







dietary study of a mechanic s family in knoxville, tenn. 

(no. 181 ).« 

The family here studied consisted of 1 man, 2 women, and a boy 11 
years old. The man was an engineer at hard work. The study 
covered 14 days in February, 1896. The total number of meals taken 
was equivalent to the food of 1 man for 48 da3^s. The food eaten 
furnished per man per day 97 grams of protein and 4,060 calories. 
at a cost of 12 cents. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 
Estimated ash constituents in dietary study No. 181. 



,Food materials used. 


Calcium 
oxid. 


Magnesium 
o.xid. 


Phosphorus 
pentoxld. 


Meats: Pork and chicken (total meat protein, 1,380 grams) 


Grams. 
1.048 
.349 
15.000 
1.135 
1.324 
2.634 


Grams. 
2.622 
.015 
1.632 
.170 
19.430 
2.446 


Orams. 
31.740 




.492 


Buttermilk (as milk), 9,070 grams. 


19.681 




4.105 


Corn meal, 14,720 grams 


67.417 




20.325 


Sugar. 455 grams. . . . 




Beans, dried, 1 ,815 grams 

Peas, dried, 905 grams. . 


3.902 
1.239 

.272 
18.440 
1.320 

.153 


4.673 
1.846 

.102 
1..306 
3.302 

.255 


19.928 
7.737 




.544 


Turnip greens, 3,030 grams 


3. S-IT 
11.8S7 


Fruit jelly, 1,700 grams.. 


.731 






In total food. 


47.416 
4.077 


37.799 
3.250 


188.204 




16. 185 








43.339 
.902 


34.540 
.719 


172.019 


Per man per day 


3.581 







aU. S. Dept. .\gr., Omce Expt. Stas. Bui. 53, p. 15. 



55 

DIETARY STUDIES OF FARMERS' FAMILIES AND OUTDOOR 
LABORERS. 

DIETARY STUDY OF MAINE LUMBERMEN (XO. SOI).** 

Tliis stutl}- was be^^iin in January, 1902, and continued 16 days. 
Tlie group included 30 men, most of whom were entrajjed in severe 
outdoor labor. The total number of meals taken was equivalent to 
the meals of 1 man for 492 days. The food eaten furnished per man 
per day 179 grams of protein and 6,780 calories, at a cost of 23.6 cents. 

The table below shows the kinds and amounts of foods used, to- 
gether with the estimated amounts of lime, magnesia, and phosphoric 
anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 39 1. 



Food materials used. 



Meat: Beef, pork, and sausage (total meat protein, 35.2 kilograms) . 
Fish: Cod, mackerel, and salmon (total fisn protein, 9 kilograms). 

Butter, 20.9 kilograms 

Condensed milk, 1.4 kilograms 

Lard compound. 64.8 kilograms 

Com meal. 5.7 kilograms 

Oatmeal. 0.9 kilogram 

Rice. 3.6 kilograms 

Flour, 173.6 kilograms 

Sugar, 63 kilograms 

Molasses. 68.2 kilograms 

Beans, dried. 101.6 kilograms 

Carrots, 5.5 kilograms 

Peas, dried, 4.5 kilograms 

Potatoes, 78 kilograms 

Onions, 0.2 kilogram 

Turnips. 28.6 kilograms 

Apples, dried. 18.4 kilograms 

Prunes, 28 kilograms 

Raisins, 4.5 kilograms 

Currant jelly, 7.5 kilograms 

Strawberrv "jelly, 8.4 kilograms 



In total food 

In waste (3 per cent). 



In food eaten 

Per man per day . 



Calcium 
oxid. 



Grams. 
26.752 
16.200 
4.598 
6.020 



.513 

.702 

.432 

48.608 



Magnesium Phosphorus 
oxid. pentoxid. 



Grams. 
66.880 
20.700 



242.110 
218.440 
4.235 
6.165 
12.480 
.080 
24.882 
6.808 
17.640 
1.890 
2.400 
3.192 



7.524 
2.241 
2.160 
45. 136 



1.760 
9.180 

31.200 
.030 
8.294 
9.936 

23.520 
3.150 
1.275 
2.016 



644.147 
19.324 



611.905 
18.357 



624.823 
1.269 



593. 548 
1.206 



Grams. 

809.610 

252.000 

6.479 

7.588 



26.106 

8.766 

7.128 

374.976 



90.024 

1,115.568 

5.170 

38.475 

112.320 

.160 

30.602 

22.264 

57.120 

10.800 

3.525 

3.780 



2,982.461 
89.473 



DIETARY STUDY OF A FARMER'S FAMILY IX COXXECTICUT (xO. 45).'' 

This study was made in December, 1894, and continued 7 days. 
The family consisted of 2 men, 1 woman, a boy 7 years old, a girl 4 
years old, and a child under 2 years. The total number of meals 
taken was equivalent to the meals of 1 man for 27 days. The food 
furnished 108 grams protein and 3,548 calories per man per day. 

The table following sliows the kinds and amounts of food used, to- 
gether with the estimated amounts of lime, magnesia, and phcsphoric 
anhydrid furnished by each and by the diet as a whole. 



a U. S. Dept. Agr., Office Expt. Stas. Bui. 149, 
b Connecticut Storrs Sta. Rpt. 1895, p. 148. 



p. 17, 



56 



Estimated ash constituents in dietary study No. 45. 



Food materials used. 



Calcium 
oxid. 



Magnesium Phosphorus 
oxid. I pentoxid. 



Meat: Beef, lard, and chicken (protein, 071 grams). 

Milk, 9,000 prams 

Butter, 455 grams 

Flour, 12,700 grams 

Sugar, 2,040 grams 

Cabbage, 3,630 grams 

Potatoes, 8,095 grams 

Pumpkins, 4,535 grams 

Squash, 680 grams : 

Sweet potatoes, 3,175 grams 

Turnips, 4,765 grams 

Apples, 13,260 grams 



In total food eaten. 
Per man per day.. 



0.509 

15.480 

.100 

3.556 



Gramt. 
1.274 



.004 
3.302 



2.105 
1.295 
1.451 
.217 
.793 
4.145 
1.458 



31.109 
1.152 



14.769 
.547 



Gramt. 

• 15. 433 

19.530 

.141 

27.432 



2.940 
11. (»6 
0.122 
.91S 
2.540 
5.09S 
3.447 



95.257 
3.528 



DIETARY STUDY OF A FARMER AND MECHANIC'S FAMILY IN TENNES- 
SEE (xo. 182) .« 

This study was made during 14 da^^s in March, 1896, in a family 
consisting of 3 men and 3 women, the total meals taken being equiva- 
lent to the meals of 1 man for 66 days. The food eaten furnished 
95 grams of protein and 2,820 calories at a cost of 19 cents per man 
per day. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 182. 



Food materials used. 



Calcium 
oxid. 



Magnesium Phosphorus 
oxid. pentoxid. 



Meat: Beef and pork (total meat protein, 2,250 grams). 

Fish (protein, 279 grams) 

Eggs, 5,605 grams 

Butter, 1 ,980 grams 

Milk and buttermilk, 16,950 grams 

Flour and crackers, 10,525 grams 

Oatmeal, 2,435 grams 

Rice, 565 grams 

Sugar, 1,130 grams 

Maple sirup, 680 grams 

Tapioca, 115 grams 

Beans, di-ied, 3,705 grams 

Cabbage, 1,360 grams 

Corn, canned, 7,470 grams 

Parsnips, 1,020 grams 

Potatoes, 20,035 grams 

Tomatoes, canned, 765 grams 

Raisins, 285 grams 

Canned huckleberries, 6,705 grams 



In total food 

In waste (10 per cent) . 



In food eaten 

Per man per day. 



Grams. 
1.710 
.502 
5.605 
.435 
29.154 
2.947 

!067 



Gramt. 
4.275 
.641 
.840 
.019 
3.051 
2.736 
6.063 
.339 



.836 



7.96.5 
.788 
3.301 

3! 205 
.145 
.119 

1.009 



61.122 
6.112 



9.336 
.285 

5.229 
.448 

8.014 
.122 



43.483 
4.348 



Grams 
51.750 
7. 812 
20.600 
.613 
36. 781 
22.734 
23. 716 
1.118 



.680 



40.r*0 
1.101 
19. 197 
1.866 
28.850 
.344 
.684 
3.aS4 



261.610 
26. 161 



235. 449 
3.56 



. S. Dept. Agr., Office Expt. Stas. Bui. 53, p. 16. 



DIETARY STUDY OF FARM STUDENTS AT KXOXYILLE, TENX. (X0.208).° 

The group included in this study consisted of 13 men whose ages 
aYeraged 25.4 years, 5 ^vomen whose aYerage age was 32 years, and 
1 child 7 years old. The stud}^ coYered 14 daj's in December, 1896, 
the total meals taken being equiYalent to the meals of 1 man for 
155 days. The rate of board was S2 per week. The food actually 
eaten per man per day furnished 66 grams of protein and 3,560 
calories at a cost of 15 cents. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnishetl by each and by the diet as a whole. 

Estimated ash constitiients in dietary study No. 20S. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phosphorus 
pentoxid. 



Meats: Beef, pork, lard, fowl (total meat protein, 2,470 grams). 

Egps, 1,995 grams 

Butter, 7,005 grams 

Milk and buttermilk, 26,820 grams 

Com meal, 2,720 grams 

Com meal grit^, 3,430 grams 

Flour and crackers, 46,490 grams 

Oatmeal, 3,005 grams 

Rice, 3,400 grams 

Bread and cake, 5,390 grams 

Sugar, 12,930 grams 

Molasses, 1,390 grams 

Cabbage, 4,650 grams 

Celery, 1,135 grams 

Onions, 595 grams 

Sweet potatoes, 1,885 grams 

Potatoes, 19,730 grams 

Radishes, 340 grams 

Turnips, 3,175 grams 

Apples, 6,720 grams 

Cranberries, 1,505 grams 

Canned grapes and blackberries, 4,08.5 grams 

Preserved plums, 5,870 grams 



In total food 

In waste (8.6 per cent). 



In food eaten 

Per man per day. 



Orams. 
1.877 
1.995 
1.541 
46.130 
.244 
.480 
3.719 
2.343 
.408 
1.131 



Grams. 
4.693 
.299 
.070 
4.827 
3.590 
6.722 
12.087 
7.482 
2.040 
1.024 



4.934 
2.697 
1.066 
.238 
.471 
3.156 
.085 
2.762 
.739 
.316 
1.245 
.821 



71.656 

.46 



2.446 
.976 



.064 
.920 
.940 
.180 
.775 
.704 



58.484 
5.029 



53. 455 

.34 



Grams. 
56.810 
7.321 
2.171 
58.199 
12. 457 
24.284 
100. 418 
29.268 
6.732 
8.731 



1.834 
3.766 
1.135 
.476 
1.508 
28. 411 



1.747 
.511 
2.001 
1.407 



352.882 
30.348 



DIETARY STUDY OF A XEGRO FARMER'S FAMILY IX ALABAMA (XO. 139), 



This family consisted of 1 man and 1 woman. The study was begun 
in January, 1896, and continued 16 days. The food taken was 
estimated to be equiYalent to the meals of 1 man 29 days. The 
man and wife hYed in a one-room cabin and worked a 25-acre farm, 
which was part of a large plantation about 7 miles from Tuskegee. 
They were in more comfortable circumstances than most negro farm- 
ers of the region. They expended for food about 10 cents per da}^ 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 53, p. 21. 
& U. S. Dept. Agr., Office Expt. Stas. Bui. 38, p. 56. 



58 

and obtained (on the same })asis) 80 ojrams of jirotein and 4,055 
calories. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole : 

Estimated ash constituents in dietary study Xo. 139. 



Food materials used. 



Calcium 
oxid. 



Magnesium Phosphorus 
oxid. pentoxid. 



Meat: Pork, bacon, and lard (total meat protein, 683 grams) . 

Milk, 1,020 grams 

Corn meal, 13,610 grams 

Flour, .5,24.5 grams 

Rice, 595 grams 

Sugar, 1,030 grams 

Sweet potatoes, 1,985 grams 



In total food 

Per man per daj' . 



Grams. 
0. 519 
1.754 
1.224 
1.468 
.714 



Granu. 
\.'2ff7 
.183 
17.965 
1.363 
.357 



0.175 
.213 



21.. 542 
.742 



Oramt. 
15.709 
2.213 
62.333 
11.329 
1.178 



94.350 
3.253 



DIETARY STUDY OF A NEGRO FARMER'S FAMILY IX ALABAMA (XO. 100)." 

This study was made at the same time and in the same region as 
the one preceding. The family consisted of a man and wife and 5 
children, the eldest of whom was 11 years old; total consumption of 
food being equivalent to the meals of 1 man 59 days. The food 
furnished 44 grams of protein and 2,240 calories at a cost of 3 cents 
per man per da3^ 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole: 

Estimated ash constituents in dietary study No. 100. 



Food materials used. 


Calcium 
oxid. 


Magnesium 
oxid. 


Phosphorus 
pentoxid. 




Grams. 
0.099 


Grams. 
n 248 


Grams. 
3.013 


Flour, 9,470 grams 


2.651 2.462 
1.882 27.614 
.085' .426 
.147 .053 


20 4.55 




9.5.813 


Rice, 710 grams 


1 4a5 




.206 








4.8(>4 i 30.803 120.892 


Per man per day . . . 


082 -.^22 1 2 04Q 











If it be assumed that old-process corn meal was used, the estimated 
ash constituents would in this case be considerably higher. 



o U. S. Dept. Agr., Office Expt. Stas. Bui. 38, p. 



59 

DrETARIES IN WHICH THE SOURCE OF PROTEIN WAS CON- 
TROLLED.' 

Dietaries Xo. 14S to 152 clilfer from the other 20 inchided in tliis 
study in that they were not simply observations upon freely chosen 
food. In 4 of these 5 dietaries attempts were made to miluence the 
food supply, especially the foods wliich furnish the greater part of 
the protem. The following extract from the original description of 
these studies shows the cjuestions which they were designed to solve 
and the general conditions under which observations were made: 

It has been repeatedly demonstrated on the basis of chemical analyses and market 
prices that the edible dry matter of oysters, clams, poultry, and the choice cuts of 
beef has a market cost much greater than that of the edible dry matter from a fore- 
quarter of beef or from pork, milk, and cheese. Consequently the housewife and board- 
ing-house steward are assured that there is opportunity of keeping down the cost of 
supplying the table by purchasing those materials which furnish a unit of nutrition 
for the least money, provided they can be prepared for the table in such palatable 
forms that they are relished, and eaten without excessive waste. 

It is quite evident, however, that these conditions are more difficult in the concrete 
than in the abstract. The lack of culinary skill, the necessity for a desirable variety 
of foods, and the marked differences of indi\-idual tastes are all obstacles to the easy 
application of laborator>- demonstrations to the management of a dietary. 

It was felt that if these views of food 'economics could be made useful in practice 
it would be well worth while to show this by accurate experimental data. It was 
decided, therefore, that nothing could be undertaken more desirable from a prac- 
tical standpoint than to attempt an application of the considerations above 
mentioned. * * * 

The college boarding house [in which these studies were made] is connected with the 
dormitor>' and is patronized chiefly by the students living in the dormitory and the 
neighboring fraternity clubhouses. Certain members of the college faculty and a few 
outside students take their dinners at the boarding house regularly and others occa- 
sionally, thus making a larger number of dinners than of other meals. The regular 
student boarders were, with a single exception, all young men whose ages ranged from 
17 to 23 years, and who weighed on an average about 150 pounds. They were all com- 
pelled to take a fair amount of physical exercise, due to enforced military drill and 
to afternoon practice work in the laboratories, and with engineering instruments in 
the field. It may be seasonably claimed that these young men performed a consider- 
able amount of work. There were also several women boarders and employees who 
had meals regularly at the commons. * * * The general plan of the studies may 
be briefly outlined as follows: At the beginning of each dietary study a careful in- 
ventorj' by weight was taken of all the food and food materials in the house. During 
the experimental period all food purchased was weighed and recorded in the same way, 
and all table and kitchen waste carefully collected, weighed, and dried for subsequent 
anahrsis. * * * 

In these dietary studies, as already stated, the attempt was made to deliberately 
control to some extent the source and supply of animal foods. The object of this con- 
trol was to bring into comparison high-cost and low-cost foods as a source of protein, 
with especial attention to the influence of the free use of milk as a low-cost animal 
food upon the character and cost of the dietary. 

«i:. .?. Dept. Agr., Ofiice Expt. Stas. Bui. 37. 



60 

Milk was selected for special consideration for the following reasons: (1) Milk hsm a 
widespread use as an article of diet, and in all civilized countries is an important item 
of food supply. (2) Milk is a very valuable food. It contains a mixture of the three 
classes of nutrients in forms that are readily digested and assimilated. (3) Milk is a 
low-cost animal food in proportion to its value, as based upon chemical analysis. It 
is shown * * * that when milk is purchased at $2 per 100 pounds the cost of a 
pound of edible solids is 15.7 cents, while the cost of a pound of edible solids in beef 
at $10.50 per 100 pounds is 34.3 cents. This is a comparison of the retail cost of milk 
with the cost of hind-quarter beef when purchased by the carcass. Beef bought as 
steak at retail prices would have a much higher comparative cost. (4) Notwithstand- 
ing the high quality and very general distribution of milk as a food, it seems by many 
to be regarded as a luxury, in the purchase of which economy must be exercised. This 
attitude toward this particular food may in part be explained by the somewhat preva- 
lent notion that a free supply of milk in the dietary is not economical, because it is 
supposed that as much of other foods is eaten as would be the case if milk were not 
taken. This belief runs contrary to certain generally accepted facts which relate to 
the physiological use of foods and it only remains for experimental data to prove or 
disprove its correctness. Again, milk is not given full credit by people at large for its 
true nutritive value. Surprise is generally occasioned by the statement that a quart 
of milk has approximately the food value of a pound of steak. It is important to 
demonstrate, for reasons of economy, whether, as is the custom with many, it is wise 
to purchase the least possible quantity of milk and exercise little care in buying 
meats. 

To investigate these questions, five dietary studies were made. In the first no change 
was made from the ordinary condition of living; in the second the protein was derived 
chiefly from high-priced animal foods, and the supply of milk was limited; in the 
third protein was derived from cheaper sources and milk was very abundantly sup- 
plied; in the fourth and fifth no departure was made from the ordinary conditions 
except in the amount of milk supplied — in the fourth the milk supply being limited 
and in the fifth very abundant. 

DIETARY UNDER ORDIXARY CONDITIONS (nO. 148)." 

The study began Februaiy 24, 1895, and continued 58 days. The 
total number of meals taken by men was 12,238 and by women 793. 
Total equivalent to 1 man for 4,344 days. The food eaten furnished 
per man per day 132 grams of protein and 4,990 calories at a cost of 
26 cents 

The table following shows the kinds and amounts of foods used, 
together with the estimated amounts of Ume, magnesia, and phos- 
phoric anhj'-drid furnished by each and by the diet as a whole. 

oU. S. Dept. Agr., Office Expt. Stas. Bui. 37, p. 26. 
227 



61 



Estimated ash constituents in dietary study No. 14S. 



Food materials used. 




Magnesium Phosphorus 
oxid. pentoxid. 



Meat: Beef, veal, mutton, pork, poultry (total meat protein, 237.2 
kilograms) 

Fish: Cod, haddock, halibut, shad, clams, oysters (total fish protein 
43 kilograms) 

Eeps, 229.5 kilograms 

Butter. 225. S kilograms 

-Milk, 3,953.1 kilograms 

< lelatine, 1 kilogram 

Com meal, 65.5 kilograms 

Hominv. 27.7 kilograms 

Flour, crackers, macaroni, 1,802.8 kilograms 

Graham flour, 30.8 kilograms 

Oatmeal, 49.2 kilograms 

Rice, 2.3 kilograms 

Brown bread, 407 kilograms 

Cake, frosted, 2.3 kilograms 

Cookies, 1 .6 kilograms 

IMe, cream, 1 kilogram 

! ie, mince, 5 kilograms 

i ie, squash, 22.2 kilograms 

I omstarch, 3.2 kilograms 

Tapioca, 3.6 kiloerams 

Chocolate, 2.3 kilograms 

Sugar, 1 ,093.6 kilograjjis 

Molasses. 202.1 kilograms 

Maple sirup, 321.4 kilograms 

Beans, 104.8 kilograms 

Beans, cooked, 9.5 kilograms 

Beets, 11 .6 kilograms 

Cabbage, 1 12.5 kilograms 

Carrots, 2.3 kilograms 

Onions, 37.2 kilograms 

Parsnips, 22.1 kilograms 

Peas, 4.5 kilograms 

Peas, canned , 56 kilograms 

Potatoes, 1,425.7 kilograms 

Potatoes, cooked, 11.1 kilograms 

Pumpkins, canned, 20.05 kilograms 

Salad, 1 ..36 kilograms (as lettuce) 

Squash, 123.4 kilogram.s 

-quash, canned, 23.7 kilograms 

Tomatoes, canned, 24.5 kilograms 

Turnips, 226.3 kilograms 

Horse-radish , 10.7 kilograms 

Catsup, 6 kilograms (as tomatoes) 

Cucumber pickles, 22.7 kilograms 

.\pples, evaporated, 10.4 kilograms 

Apricots, dried, 6.8 kilograms 

Crab apples, canned, 32.2 kilograms 

Blackberries, canned, 10.4 kilograms 

Blueberries, canned, 20.2 kilograms 

Currants, dried , 6.4 kilograms 

Lemons, whole, 26 kilograms 

Oranges, whole 45.4 kilograms 

Pineapples, canned, 10 kilograms 

Prunes, 11.3 kilograms 

Prunes, cooked, 1 .4 kilograms 

Raisins, 20.8 kilograms 



Grams. 
450.680 



34.425 

2.258 

711.558 



86.460 

46.813 

468.728 

46.200 

122.508 

1.380 

40.700 

.437 

.304 

.300 

1.850 

3.330 



717.455 I 

395.322 

225.320 I 

9.600 i 

21.204 I 

65.250 I 

1.771 

14.880 

16.796 

6.165 

12.880 

228.112 

2.131 

6.416 

.612 

39.488 

7.584 

4.655 

196.881 

14.552 

1.140 

6.356 

3.848 

6.664 

.225 

5.408 

7.860 

10.816 

11.180 

19.522 

2.500 

7.119 

.252 

8.736 



321.400 

264.096 

11.400 

32.364 

23.625 

.736 

5.580 

9.724 

9.180 

19.040 

570.280 

2! 807 

.163 
27.276 
3.318 
3.920 
65.627 
4.066 

.960 
4.106 
5.616 
6.052 

.289 
2.392 
2.620 
4.864 
4.160 
7.264 
1.800 
9.492 

.336 
14.560 



Grams. 
5,455.6 



1,204.000 
842.265 



In total food 

In cooked food not 1 



In food eaten 

Per man per day. 



10,002.565 I 3,928.077 

ten and in waste (23 per cent) ' 2.300.589 1 903.457 



299.990 

196. 116 

,894.048 

203.280 

479.208 

4.554 

179.000 

3.726 

2.692 

1.000 

9.550 



20.631 



266.772 

321.400 

1,150.704 

49.780 

106.025 

91.125 

2.162 

29.760 

40.443 

38.475 

79.520 

2,053.008 

19. 179 

27.067 

.992 

166.690 

31.995 

11.025 

242.141 

21700 
11.804 
12.584 
18.496 
.547 

5.720 

8.122 
11.392 
12.480 
21.692 

1.400 

23.052 

.854 

49.920 



100 



20. 242. f 

4.e 



DIETARY COXTAIXIXG EXPEXSIVE PROTEIX (XO. 149).° 

In the second dietarv study changes were made in the ordinary 
diet. Protein was suppHed from expensive sources with a view to 
determining the effect on the amount and cost of the nutrients actually 
consumed. The matron was given the following instructions: 
Select animal food as far as possible from the following sources: 



a U. S. Dept. Agr., Office Expt. Stas. Bui. 37, p. 30. 



62 

Hindquarter of beef, lamb, veal, chicken, eggs, halibut, salmon, shad, 
and lobster. During this period it is desirable that milk shall be 
served but once a day and that meat sliall be used as freely as j)racti- 
cable, not only for dinner, but also for breakfast and supper. It is 
desired that meat shall be consumed in this period as freely its is 
consistent with health with a consequent diminishing of cereals and 
vegetable foods. Beans need not be served in this period unless in 
order to satisfy the boarders. 

The study began April 24, 1895, and continued 26 days. Total 
meals taken b}' men, 4,011; by women, 310. Total equivalent to 1 
man for 1,440 days. 

The food eaten during this period furnished 112 grams of protein 
and 4,105 calories at a cost of 34 cents per man per day. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a \\ hole. 
Estimated ash constituents in dietary study No. 149. 



Food materials used. 



Calcium 
oxid. 



Magnesium Phosphorus 
oxid. pentoxid. 



Meat: Beef, veal, mutton, pork, poultry (total meat protein, 95.1 
kilograms) ". 

Fish: Blueflsh, cod, halibut, shad, lobster (total fish protein, 22.5 
kilograms) 

Eggs, 160.3 kilograms 

Butter, 118.4 kilograms 

Milk, 1,165.7 kilograms 

Mincemeat, 46.7 kilograms 

Com meal, 23.6 kilograms 

Hominy, 4.1 kilograms 

Flour, crackers, and mac-aroni, 330.6 kilograms 

Graham flour, 7.3 kilograms 

Oatmeal, 26.8 kilograms 

Rice, 1.8 kilograms 

Bread and doughnuts, 20.1 kilograms 

Cornstarch, 3.2 kilograms 

Tapioca, 0.9 kilogram 

Sugar, 226.8 kilograms 

Molasses, 102.3 kilograms 

Maple sirup, 25.6 kilograms 

Beans, 31.7 kilograms 

Beets, 67.1 kilograms : . 

Carrots, 3.2 kilograms 

Sweet com, canned, 111.4 kilograms 

Lettuce, 3.4 kilograms 

Parsnips, 45.4 kilograms 

Peas, 6.4 kilograms 

Peas, canned, 41 .5 kilograms 

Potatoes, 445.9 kilograms 

Potatoes, cooked, 6.4 kilograms 

Pumpkins, canned, 10 kilograms 

Squash, 58 kilograms 

Squash, caimed, 20.4 kilograms 

Tomatoes, 46.7 kilograms 

Catsup, 12.6 kilograms 

Horse-radish, 8.4 kilograms 

Apples, 10 kilograms 

Apples, dried, 19 kilograms 

Apricots, 22.7 kilograms 

Bananas, 12.7 kilograms 

Blackberries, canned, 10 kilograms 

Bluelaerries, canned, 10 kilograms 

Lemons, 6.8 kilograms 

Prunes, 6.8 kilograms 

Raisins, 4.5 kilograms 



Grams. 
72.276 

40.500 

160.300 

26.049 

2,005.004 

20.548 

2.124 

.574 

92.568 

2.701 

20.904 

.216 

4.221 



Grams. 
180.690 

51.750 
24.045 

1.184 
209.826 
17.279 
31.152 

8.036 
87.956 
10.950 
67. 732 

1.080 

3.819 



363. 165 
31.488 
68.155 
12. 749 
2.464 
50.130 
1.530 
34.504 
8.768 
9.545 
71.394 
1.229 
3.200 
1.856 
6.523 
8.873 
2.394 
11. 424 
1.100 
7.030 
4.767 
1.143 
5.200 
3.000 
4.284 
4.284 
1.890 



In total food 

In cooked food not eaten and in waste (37 per cent). 



In food eaten 

Per man per day 



3,178.135 
1,175.909 



179.848 
25.600 
79.884 
19.459 
1.024 
77.980 
.408 
19. 976 
13.056 
14.110 
178.360 
3.070 
1.400 
.812 
2.856 
7.472 
2.016 
3.192. 
1.400 
10.260 
4.313 
4.445 
2.300 
1.000 
5.712 
5.712 
3.150 



1,363.394 
504.455 



Grams. 
2,187.300 



135. 03«i 
25.600 
348.066 
63.745 
3.008 
286.298 
2.482 
83.082 
54.720 
58.930 
642.096 
n.050 
1.350 
7.830 
27.540 
21.005 
5.670 
10.668 
2.600 
22.990 
13.166 
7.747 
5.500 
3.10n 
13.771. 
13. 872 
10. soil 



9,139.367 
3,381.56.'; 



2,002.226 
1.390 



5,757.802 
3.998 



63 

DIETARY COXTAIXING CHEAP PROTEIN (NO. 150)." 

The matron was given the following instructions: Select animal 
food so far as possible from the following sources: Forequarter of 
beef, fresh pork, ham, fresh cod, salt cod, and milk. During this 
period furnish milk as freely as it is called for, three times a day if 
possible. Furnish beans freely, twice a week regularly if practicable 
and whenever called for. Plan for such dishes as w^ill require milk in 
cooking. Make a free use of bread. It is desired in this period to 
make the relative supply of meats smaller as compared with the bread 
and vegetables supplied than was the case in the second period. 

The study began Mav 20, 1895, and continued 27 days. Meals 
eaten by men, 4,454; by women, 334. Total equivalent to 1 man 
for 1,596 days. 

The foot! eaten furnished 112 grams of protein and 3,620 calories 
and cost 26 cents per man per day. 

The table below shows the kintl and amount of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 150. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phos- 
phorus 
pentoxid. 



Meat: Beef and pork (total meat protein, 59.3 kilograms). 
Fish: Cod and salmon (total fish protein, 25.9 kilograms). 

Eggs, 83.9 kilograms 

Butter, 116.6 kilograms 

Milk, 1,909.6 kilograms 

Corn meal, 33.1 kilograms 

Hominy, 4 kilograms 

Flour and crackers, 457.5 kilograms 

Graham flour, 20 kilograms 

Oatmeal, 27.2 kilograms 

Cake (as bread), 0.9 kilogram; cake, 6.1 kilograms 

Cookies, molasses, 3.4 kilograms 

Cookies, sugar, 4.7 kilograms 

Pie, apple, 4.5 kilograms 

Pie, cream, 2 kilograms 

Pie, custard, 18.1 kilograms 

Pie, mince, 5.9 kilograms 

Pudding (as bread), 2.7 kilograms 

Cornstarch, 3.2 kilograms 

Chocolate, 1.4 kilograms 

Sugar, 248.8 kilograms 

Molasses, 77.3 kilograms 

Maple sirup, 42.2 kilograms 

Beans, 55.3 kilograms 

Beets, 41.7 kilograms 

Catsup (as tomatoes), 7.7 kilograms 

Greens (dandelions), 14.9 kilograms 

Horse-radish, 1.6 kilograms 

Onions, 4.5 kilograms 

Parsnips, 2.7 kilograms 

Peas, canned, 15.7 kilograms 

Potatoes, 433.6 kilograms 

Pumpkins, canned, 14.1 kilograms 

Rhubarb, 95.3 kilograms 

Squash, canned, 10.9 kilograms 

Tomatoes, canned, 37.2 kilograms 

Turnips, 35.6 kilograms 



274. 415 

51.906 
118.895 
7.923 
1.463 
9.536 
2.176 
1.800 
2.052 
3.611 

69. 376 
4.512 

57. 180 
3.488 
7.068 

30. 972 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 38, p. 35, 



Grams. 

45.068 

4C. 620 

83.900 

25.652 

3,284.512 

2.979 

.560 

128.100 

6.200 

21.216 

1.470 

1.360 

.987 

1.350 

.800 

10.860 

2.596 

.567 



Grams. 

112. 670 

59. 570 

12.585 

1.166 

343. 728 

43. 692 

7.840 

118.950 

30.000 

67.728 

1. 330 

1.020 

.893 

1.350 

.600 

5.430 

2.183 

.513 



1.974 



6.762 



136. 048 
42.200 

139. 356 
12.038 
1.232 



.675 
1.188 
5.338 
173. 440 
1.974 
9.530 
1..526 
5.952 
10. 324 



Grams. 

1,363.900 
725.200 
307. 913 
36. 146 

4,143.832 
151.598 



988.200 
132.000 
264. 928 
11.340 
8.500 
7.614 
4.500 
3.000 
36.200 
11. 269 
4.374 



12.558 



102. 036 
42. 200 

607. 194 
39. 615 
3.465 

15. 347 
2.032 
3.600 
4.941 

22. 294 
624. 384 
19. 0.35 
98. 159 
14. 715 

16. 740 
38. 092 



64 



Estimated ash constituents in dietary study N'o. 150 — Continued. 



Food materials used. 



Calcium 
oxid. 


Magnesium 
oxid. 


Phos- 
phorus 
pentoxid. 


Grams. 


GrafM. 


GfaiM. 


5.883 


8.586 


19.239 


1.400 


1.300 


3.900 


.981 


3.815 


6.649 


6.180 


2.060 


6.386 


4.3.516 


16.192 


48. 576 


8.094 


5.751 


4.686 


4.284 


5.712 


13. 872 


1.080 


1.440 


3.660 


.966 


1.610 


5.520 


4,385.528 


1,413.857 


10,007.729 


1,315.658 


424. 157 


3,002.318 


3,069.870 


989.700 


7.005.411 


1.923 


.620 


4.389 



Apples, evaporated, 15.9 kilograms 

Apricot sauce, 10 kilograms 

Bananas, whole, 10.9 kilograms 

Blueberries, canned, 20.6 kilograms 

Lemons, whole, 101.2 kilograms. 

Pineapple, whole, 21.3 kilograms 

Prunes, 6.8 kilograms 

Prunes, cooked, 6 kilograms 

Raisins, 2.3 kilograms 

In total food 

In cooked food not eaten and in waste (30 per cent) 

In food eaten 

Per man per day 



DIETARY WITH LIMITED MILK SUPPLY (XO. 151)." 

In this dietary the meat and vegetable foods were selected as 
under ordinary conditions and the amount of milk furnished was 
reduced with a view to determining the effect of a hmited milk sup- 
ply on the amount and cost of the nutrients actually consumed. 
The study began September 2, 1895, and continued 49 days. Meals 
taken by men, 10,071; by women, 470. Total equivalent to 1 man 
for 3,514 days. The food eaten contained 131 grams of protein 
and 4,595 calories and cost 27 cents per day. 

The table below shows the kind and amount of foods used, to- 
gether with the estimated amounts of lime, magnesia, and phosphoric 
anhydrid furnished by each and by the diet as a whole. 

Estimated ash constituents in dietary study No. 151. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phos- 
phorus 
pentoxid. 



Meats: Beef, veal, mutton, pork, poultry (total meat protein, 179.3 
kilograms) 

Fish: Bluefish, cod, halibut, oysters (total fish protein, 24.2 kilo- 
grams) 

Eggs, 169.4 kilograms 

Butter, 235.4 kilograms 

Milk, 3,0fi4.1 kilograms 

Cream, 2.3 kilograms 

Chocolate, 2.7 kilograms 

Corn meal, 34 kilograms 

Cornstarch, 3.6 kilograms 

Flour, crackers, and macaroni, 1,313.5 kilograms 

Graham flour, 20.4 kilograms 

Hominj% 4.1 kilograms 

Maple sirup, 15 kilograms 

Molasses, 29.9 kilograms 

Oatmeal, 106.6 kilograms 

Rice, 4.5 kilo^ams 

Sugar, 557.5 kilograms 

Tapioca, 3.2 kilograms 

Beans, yellow-eyed, 50.8 kilograms 



Grama. 
136.268 

43.560 

169.400 

51.788 

5,280.252 



Gram*. 
340. 670 

55.660 
25.410 
2.354 
551.538 
.345 
13.041 



367.780 

7.548 

.574 

18.450 

106. 145 

S3. 148 

.540 



341.510 
30.600 
8.036 
15.000 
52. 724 
265.434 
2.700 



;U. 



114.808 
. Dept. Agr., Office Expt. Stas. Bui. 37, p. 40. 



Oranu. 
4,123.900 

677.600 
621.698 
72. 974 
6,649.097 
4.278 
24.219 
155.720 



2,837.160 
134.640 
29.002 
15.000 
39.468 
1,038.284 
8.910 



227 



65 



Estimated ash constituents in dietary study Xo. 151 — Continued. 



Food materials used. 



Beans, white, 39.5 kilograms 

Beets. 25.9 kilogramis 

Cabbage, 117.9 kilograms 

Carrots. 3.6 kilograms 

Cucumbers, 15.9 kilograms 

Onions, 17.2 kilograms 

Potatoes, 1.4S1 kilograms 

Sweet potatoes, 247.2 kilograms 

Pumpkin, canned. 15.9 kilograms 

Squash, canned, 1.4 kilograms 

Squash, 10.4 kilograms 

Sweet corn, fresh, 18.1 kilograms 

Sweet com, canned, 27.4 kilograms 

Tomatoes, 190.3 kilograms 

Turnips, 47.6 kilograms 

Cucumber pickles, 22.2 kilograms 

Horse-radisn, evaporated, 0.18 kilogram. 

Horse-radish, fresh, 2.95 kilograms 

Catsup, 6.8 kilograms 

Apples, 6S0.4 kilograms 

Bananas, 56.7 kilograms 

Blackberries, 34 kilograms 

Blueberries, 30.4 kilograms 

Crab apples, canned, 11.6 kilograms 

Cranberries, 13.6 kilo^ms 

Currants, dried, 4.5 kilograms 

Pineapple, canned. 5 kilograms 

Primes, 9.1 kilograms 

Raisins, 7.7 kilograms 



In total food 

In cooked food not eaten and in waste (19 per cent). 

In food eaten 

Per man per day 



Calcium 
oxid. 



Grams. 

S4.925 

4.921 

68.382 

2.772 

4.452 

6.880 

236.960 

61.800 

5.088 

.448 

3.328 

8.145 

12.330 

36.157 

41.412 

6.216 

.244 

4.012 

1.292 

74.544 

5.103 

26.860 

13.680 

.812 

2.856 

7.605 

1.250 

5.733 

3.234 



7,122.250 
1,353.227 



5,769.023 
1.461 



Magnesium 
oxid. 



Grams. 

99.540 

7.511 

24.759 

1.152 

2.862 

2.580 

592.400 

46.968 

2.226 

.196 

1.456 

12. 670 

19.180 

30.448 

13.805 

3.996 

.068 

1.121 

1.088 

95.256 

19.845 

12.580 

4.560 

1.044 

1.632 

3.420 

.900 

7.644 

5.390 



2,898.787 
550.769 



Phos- 
phorus 
pentoxid. 



Grams. 
433.710 
24.605 



13.760 

2,132.640 

197.760 

21.465 

1.890 

1.404 

46.517 

70.418 

85.635 

50.932 

11.544 

.228 

3.746 

3.060 

176.904 

34.587 

28.220 

13.984 

1.972 

4.624 

8.110 

.700 

18.564 

18.480 



20,571.960 
3,908.672 



16,663.288 
4.741 



DIETARY WITH LARGE AMOUNT OF MILK (NO. 152)." 

Meat and vegetable foods were selected as under ordinary condi- 
tions and milk was furnished freely with a ^-iew to determining the 
effect on the amount and cost of the nutrients actually consumed. 
The study began October 21, 1895, and continued 49 days. Meals 
taken by men, 11,083; by women, 470. Total equivalent to 1 man 
for 3,851 days. The food eaten furnished 120 grams of protein and 
3,990 calories at a cost of 25 cents per man per day. 

The table following shows the kind and amount of foods used, to- 
gether with the estimated amounts of lime, magnesia, and phosphoric 
anhydrid furnished by each and by the diet as a whole. 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 37, p. 45. 
48920=— Bull. 227—10 5 



66 



Estimated ash constituents in dietary study No. 152. 



Food materials used. 



Calcium 
oxid. 



Magnesium 
oxid. 



Phosphorus 
pentoxid. 



Meats: Beef, veal, venison, mutton, pork, poultry (total meat pro- 
tein, 174 kilograms) 

Fish, etc.: Clams, halibut, oysters, salmon (total fish protein, 20.7 
kilograms) 

Eggs, 108 kilograms 

Butter, 153.3 kilograms 

Milk, 4,712 kilograms 

Mincemeat, 7.7 kilograms 

riour, crackers, and macaroni, 996.2 kilograms 

Graham flour, 30.8 kilograms 

Cake, frosted, 2.7 kilograms 

Cake, fruit, 0.7 kilogram 

Cake, sponge, 10 kilograms 

Cookies, sugar, 3 kilograms 

Corn meal, 39.5 kilograms , 

Cornstarch, 22.2 kilograms 

Hominy, 6.8 kilograms 

Maple sirup, 25 kilograms 

Molasses, 25 kilograms , 

Oatmeal, 86.2 kilograms 

Eice, 2.3 kilograms , 

Sugar, 502.1 kilograms 

Tapioca, 6.8 kilograms 

Pie, apple, 9.1 kilograms , 

Pie, cream, 5.9 kilograms , 

Beans, dried, 98.3 kilograms , 

Beans, string, 57.2 kilograms , 

Beets, 16.3 kilograms , 

Cabbage, 37.2 kilograms , 

Carrots, 9.1 kilograms , 

Celery, 4.5 kilograms 

Horse-radish, dried, 1.3 kilograms , 

Onions, 27.2 kilograms 

Peas, canned, 44.9 kilograms , 

Peas, dried, 38.9 kilograms , 

Cucumber pickles, 27.2 kilograms 

Potatoes, 1,193.4 kilograms 

Sweet potatoes, 63.5 kilograms 

Pumpkin, canned, 25.9 kilograms 

Squash, caimed, 10.9 kilograms; squash, fresh, 67.1 kilograms 

Tomatoes, canned and catsup, 56.3 kilograms 

Apples, 547.5 kilograms 

Apple sauce, 5 kilograms 

Apricots, dried, 19.05 kilograms 

Bananas, 39 kilograms 

Blueberries, canned, 5.4 kilograms 

Cranberries, 5.4 kilograms 

Currants, dried, 5.4 kilograms 

Grapes, 18.6 kilograms 

Currant jelly, 29 kilograms 

Prunes, 34 kilograms 

Raisins, 24 kilograms 



In total food purchased 

In cooked food not eaten and in waste (19 per cent). 



In food eaten 

Per man per day . 



Orams. 
132. 240 

37 2C0 

100.000 

33.726 

8, 104. 640 

278! 936 
11. 396 
.567 
.147 
2.100 
.630 
3.555 



.952 
50.184 
88.750 
67.236 

.276 



2.730 
2.360 
211. 345 
41. 756 
3.097 
21. 576 
7.007 
4.230 
1. 768 
10.880 
10. 327 
53.293 
7. 616 
190. 944 
15. 875 
8.288 
24.960 
10.697 
60.225 
.350 
186. ti90 
3.510 
14.700 
1.134 
9. 126 
2.004 
9.280 
21.420 
10.080 



,871.851 
,875.651 



7,996.200 
2. 076 



Grams. 
330. COO 

47. 610 
16.200 
1.533 

848.160 

2.849 

259.012 

46.200 

.513 

.133 

1.900 

.570 

62.140 



13.328 
40.800 
44.000 
214.638 
1.380 



2.730 

1.770 

247. 716 

28.600 

4.727 

7.812 

2.912 

1.215 

.494 

4.080 

15.266 

79.356 

4.896 

477. 360 

12.065 

3. 626 

10. 920 

9.008 

76.650 

.450 

169. 545 

13. 650 

4.900 

.648 

4.104 

3.534 

4.930 

28.560 



3,169.790 
602. 260 



Orams. 
4,W2. 000 

579.600 

396. 3W 

47.523 

10,225.040 

14. 707 

2,151.792 

203.280 

4.374 

1.134 

1. 620 

4.8<i0 

180. 910 



48. 144 
40.800 
33.000 
839.588 
4.554 



9.100 

8.850 

1,079.334 

52. 052 

15.485 

30.132 

8.5.54 

4.500 

1.651 

21.760 

63.758 

332.595 

14.144 

1,718.496 

50.800 

34.965 

105.300 

25.335 

142.350 

.850 

518. ICO 

23.790 

1&190 

1.836 

9.612 

12.090 

13.630 

69.360 

57.600 



23,219.565 
4.411.717 



18,807. S4S 
4. 8N'5 



It will be seen that in all of these dietaries milk was quite freely 
used as compared with food habits the country over, and the amounts 
of lime and magnesia were liberal in all cases and the amount of 
phosphorus appears to be entirely adequate in view of the fact that 
all of the subjects were grown. 

It is, however, a very noticeable fact and one of great importance 
to practical dietetics that, in these experiments made under perfectly 
normal conditions on a large scale and with no reference (at the time) 
to the ash constituents of the food, the most expensive dietary fur- 
nished the smallest amounts of each of the three ash constituents 



67 

here studied. This is in accordance with the present general tendency 
to rate as of especially high quality foods which are either naturally 
poor in ash or have been 'refined" to such an extent as to largely 
deprive them of their natural ash constituents. The most conspic- 
uous examples are to be found among the foods of vegetable origin, 
such as refined sugar and starch, polished rice, and similar foods. 
It is therefore of especial interest to note that in this case the selection 
of the more expensive animal foods tends also to result in a lowering 
of the desirable ash constituents of the dietary. 

Comparing the amount of lime per man per day in the different 
dietaries of this series it will be seen that in both cases on changing 
from a more expensive dietary to a less expensive one containing 
more milk there was an increase of over 25 per cent in the amount of 
lime furnished per man per day. The amount of magnesium was not 
noticeably affected by the change in either case, and the phosphorus 
was in one case increased and in the other decreased by something 
less than 10 per cent. It is chiefly in the calcium content, therefore, 
that the dietary was improved when a part of the more expensive 
proteid foods was replaced by a more liberal supply of milk. 

An experimental dietary study (So. 4S6)'' upon an individual 
subject, made in connection with the study of iron in food and nutri- 
tion, may also be noted here. The primary object of this study was 
to determine whether it is feasible to obtain a palatable and satis- 
factory diet rich in iron \snthout the use of meat, eggs, or the more 
expensive fruits and vegetables, and without employing unusual 
articles or combinations of food. 

The cost as compared with that of family dietaries under like con- 
ditions was very moderate. The iron content which has been dis- 
cussed in detail in a previous bulletin was high. From the data given 
in the accompanying table it ^\'ill be seen that the amounts of cal- 
cium, magnesia, and phosphorus were also largely increased over 
those found in most of the family dietaries selected for discussion in 
this bulletin. 

The study was made during fourteen days of January, 1906. The 
food eaten furnished 100 grams of protein and 3,188 calories at a cost 
of 27.8 cents per day. 

The table below shows the kinds and amounts of foods used, 
together with the estimated amounts of lime, magnesia, and phos- 
phoric anhydrid furnished by each and by the diet as a whole. 

a U. S. Dept. Agr., Office Expt. Stas. Bui. 185, p. 62. 



68 



Estimated ash constituents in dietary study No. 486. 



Food material and weight of edible portion. 



Calcium 
oxid. 



Magnesium Phosphorus 
oxid. pentoxid. 



Milk, 15,196 grams 

Butter, 300 grams 

Lard and pork, clear fat, 497 grams 

Bread ("entire wheat") 3,315 grams 

Crackers, 310 grams 

Wheat breakfast food, 1,545 grams 

Beans, peas, dried, 680 grams 

Potatoes, 1,195 grams 

Vegetable soup, condensed, canned, 625 grams. 

Apples, evaporated, 215 grams 

Bananas, 895 grams 

Prunes, 400 grams 

Raisins, 1,335 grams 

Peanuts, 365 grams 



In total food eaten. 
Per man per day . . 



Orama. ! Oravu. 
26. 137 2. 735 

.066 . .003 



2.718 
.086 
.664 

1.462 
.191 
.162 
.079 
.080 
.252 
.560 
.229 



32.686 
2.33 



2.652 
.080 
3.692 
1.713 
.478 
.131 
.116 
.313 



14.219 
1.02 



Oravu. 

32.975 
.093 



9.249 

.669 

14.615 

7.466 

1.720 
.663 
.260 
..S45 
.816 

3.204 
.686 



72.961 
5.21 



From the result.s of all of these experimental dietaries it may safeh' 
be said to have been demonstrated that the desirable ash constituents 
can readily be increased by proper selection of food materials without 
decreasing the attractiveness or increasing the cost of the dietary. 

CONCLUSION. 

To facilitate comparison of the ash constituents of American 
dietaries with each other and with the protein content, the results of 
the w^ork described above upon 20 typical dietaries are brought to- 
gether in the following table, in which the studies are arranged in order 
of the amounts of protein consumed per man per day : 

Comparative summary of ash constituents in typical dietaries — Quantities per man per day. 



Diet- 
ary 
study 
No. 



Persons studied. 



Maine lumbermen 

School superintendent's family, Chicago 

Students' club. University of Tennessee 

Decorator's family, Pittsburg 

Farmer's family, Connecticut 

Teacher's family, Ind iana 

Teacher's family, New York City 

Mechanic's family, Tennessee. . .". 

Farmer's and mechanic's family, Tennessee. 

Glassblower's family, Pittsburg 

Lawyer's family, Pittsburg 

Women stu'lents' club, Ohio 

Laborer's family. New York City 

Laborer's family, Pittsburg 

Negro farmer's family, Alabama i 

Laborer's family, Pittsburg I 

Laborer's family. New York City | 

Farm students' club, Tennessee". ! 

Sewing woman's family, New York City I 

Very poor negro family, Alabama 



Fuel 
value. 


Prc^ 
tein. 


Iron 
(Fe). 


Phos- 
phoric 
acid. 


Cal- 
cium- 
o.xid. 


Calories. 


Orams. 


,Oram. 


Oravu. 


Oranu. 


6,780 


179 


0.035 


5.88 


1.27 


3,260 


123 


.021 


3.97 


1.09 


3,595 


123 


.019 


4.05 


1.22 


3.305 


112 


.019 


3.44 


.90 


3,545 


108 


.021 


3.53 


1.15 


2,780 


106 


.016 


3.64 


1.42 


3,180 


102 


.017 


3.92 


1.69 


4,060 


97 


.017 


3.58 


.90 


2,820 


95 


.019 


3.56 


.83 


3,085 


94 


.016 


2.73 


.49 


3,280 


91 


.015 


2.82 


.83 


3,3.'W 


85 


.015 


2.88 


.97 


2,335 


84 


.014 


2.41 


.47 


2.525 


83 


.013 


2.40 


.50 


4,955 


80 


.012 


3.'Z5 


.21 


2,440 


77 


.012 


1.52 


.40 


2,430 


71 


.012 


2.27 


..50 


3, .560 


66 


.011 


2. OS 


.46 


1,500 


54 


.009 


1.84 


.68 


2,240 


44 


.007 


2! 05 


.08 



69 

It will be seen from this table, as has been pointed out in a previous 
bulletin, that the amounts of iron in the different dietaries are ap- 
proximately proportional to the amounts of protein. In a general 
way, and so far as it goes, this observation tends to confirm the com- 
mon assumption that a diet containing liberal amounts of protein is 
likely to furnish at the same time liberal, or at least adequate, 
amounts of iron. Evidently, however, it can not be assumed that 
liberal quantities of protein involve adequate amounts of all of the 
ash constituents. As a rule the dietaries rich in protein are also 
fairly high in phosphoric acid, but the parallel is not nearly so close 
here as in the case of protein and iron. With calcium and magnesium 
the discrepancies are greater, and it can hardly be said that the 
amounts of these elements run even approximately parallel to the 
amounts of protein in the twenty dietary studies which have been 
compared and which are believed to be fairly representative of the 
food habits of people of at least the eastern half of the United States. 
In view of these figures it can no longer be assumed that the amount 
of protein in a dietary is a sufficient measure of its richness in "build- 
ing material." Aside from nitrogen, the elements of "building 
material" which appear to require special attention in dietaries are 
iron, phosphorus, and calcium. 

The occurrence and distribution of iron in foods, its functions in 
nutrition, and the question of iron supply in dietaries, has been dis- 
cussed in another bulletin. The outline above given of the distri- 
bution and functions of phosphorous and calcium compounds, while 
of necessity incomplete, is yet suflBcient to show the great impor- 
tance of these compounds in the nutritive processes and to empha- 
size the necessity for adequate supplies in the food. 

Of the various classes of phosphorous compounds found in food, 
the organic combinations appear in general to be of greater nutritive 
value than the inorganic forms, and it is probably for this reason 
that different experiments indicate quite different amounts of phos- 
phorus as necessary for the maintenance of equilibrium in man. 
From the results here obtained, as well as from the average results 
of experiments by other observers, it would appear that a healthy 
man, accustomed to full diet of the ordinary mixture of animal and 
vegetable food materials, requires for the maintenance of his ordi- 
nary store of phosphorous compounds about 1.5 grams of phosphorus, 
or nearly 3.5 grams of phosphoric acid, per day, though under special 
conditions or with a specially selected dietary equilibrium may be 
maintained on much less. Many of the dietary studies show so much 
less than 3.5 grams of phosphoric acid per man per day as to raise a 
question whether these people may not have been undernourished in 
this respect, even though they may have had ample proteins, fats, 
and carbohydrates. This question merits further investigation. 



70 

Little is known regarding the form in which calcium exists in food 
materials, and at present differentiation amonj^: the different groups 
of calcium compounds eaten can not be made. Metabolism experi- 
ments indicate that a healthy man accustomed to full diet requires 
about 0.7 gram of calcium oxid for equilibrium, but many of the 
dietaries show less than 0.7 gram calcium oxid per man per day. 
Gautier in France and Albu and Xeuberg in Germany hold that the 
food should furnish at least 1 to 1.5 grams calcium oxid per man per 
day. If these estimates of the normal requirement and the estimates 
of the amounts in typical American family dietaries are even approx- 
imately correct, it would follow that a considerable proportion of 
American families would be benefited by food richer in calcium com- 
pounds than that which they habitually consume. This subject calls 
for much more extended study, especially in view of the fact that 
recent medical observations are tending to show that disturbances 
of calcium metabolism are connected with a number of abnormal 
conditions. 

Experimental dietary studies have shown that it is entirely feasi- 
ble to increase largeh' the calcium and phosphorus intake by making 
a more liberal use of milk in the dietary. The same may, of course, 
be said of the various milk products in which the calcium and phos- 
phorus compounds are largely or wholly retained, such, for example, 
as cheese, junket, kumiss, buttermilk, or cream. This is probably 
the simplest and more effective means of improving the dietary- as 
regards calcium and phosphorus compounds, without decreasing its 
acceptability or materially increasing its cost and with distinct advan- 
tages in other directions. 

The progress of research during the four years which have elapsed 
since the above-described experiments were performed and most of 
the foregoing text was written has still further emphasized the impor- 
tance of calcium and phosphorus in food and nutrition. 

227 

o 



\ 



